Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Chun-Ran Han"'
Publikováno v:
Molecules, Vol 16, Iss 12, Pp 10046-10058 (2011)
Transglutaminase (TGase) was cross-linked with glutaraldehyde, and cross-linked crystalline transglutaminase was immobilized on a polypropylene microporous membrane by UV-induced grafting. Immobilized enzyme activity were calculated to be 0.128 U/cm2
Externí odkaz:
https://doaj.org/article/6886a3cc605d4a22921544155af2e5ce
Publikováno v:
Applied Mechanics and Materials. :443-447
The transglutaminase was purified through alcohol precipitation, ammonium sulphate precipitation, ultrafiltration, gel layer chromatography, and the purified alkaline was demonstrated to be electrophoretic by SDS-PAGE. Using the activity of alkaline
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2dc5a995480cee8952738d41b2b8cdef
https://doi.org/10.4028/www.scientific.net/amm.121-126.443
https://doi.org/10.4028/www.scientific.net/amm.121-126.443
Autor:
Chun Ran Han, Ci Li Li
Publikováno v:
Advanced Materials Research. :1254-1257
The fermentative nature of five lactic acid bacteria was studied by using saccharified kidney beans. The production of lactic acid of lactobacillus acidophilus (La) was the one with highest yield and quickest production rate. The optimal mixes cultur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::72d51708e191d5d5c709315f75f751bf
https://doi.org/10.4028/www.scientific.net/amr.183-185.1254
https://doi.org/10.4028/www.scientific.net/amr.183-185.1254
Publikováno v:
Advanced Materials Research. :2032-2036
Resveratrol was extracted from wild blueberry (Vaccinium uliginosum L) and purified. Ethanol was selected as the optimal extraction reagent. Ratio of materials to the reagent, extraction time and temperature had significant effects on the extraction
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bc0b4fa47d0c43e62f5aa1f2b21cf5ee
https://doi.org/10.4028/www.scientific.net/amr.183-185.2032
https://doi.org/10.4028/www.scientific.net/amr.183-185.2032
Publikováno v:
Advanced Materials Research. :630-634
Differences in physicochemical properties of starch isolated from red bean and mung bean, including chemical composition, amylose content, starch granule morphology, swelling power and solubility, thermal properties and freeze-thaw stability were com
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::61817d3482b107db8913d2f9f561c65b
https://doi.org/10.4028/www.scientific.net/amr.183-185.630
https://doi.org/10.4028/www.scientific.net/amr.183-185.630
Publikováno v:
Advanced Materials Research. :495-498
Mung bean grows widely in the world, and is the good source of mung bean starch, which contains higher content of amylose and has special gelling properties. Isolation methods, molecular structure (x-ray pattern) and important physiochemical properti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ace6c7315602dce1887d07ffd4e51ab4
https://doi.org/10.4028/www.scientific.net/amr.113-116.495
https://doi.org/10.4028/www.scientific.net/amr.113-116.495
Publikováno v:
Molecules; Dec2011, Vol. 16 Issue 12, p10046-10058, 13p, 1 Black and White Photograph, 4 Graphs