葡糖酸内酯

    
分析标准品,HPLC≥99%

D-(+)-Gluconic acid δ-lactone

源叶
B65340 一键复制产品信息
90-80-2
C6H10O6
178.14
MFCD00006647
葡萄糖内酯;葡萄糖酸内酯;葡糖醛酸内酯;葡醛酯;葡醛酸;D-葡萄糖酸-δ-内酯焦磷酸钾
货号 产品规格 价格(RMB) 库存(上海) 北京 武汉 南京 购买数量
B65340-250mg 分析标准品,HPLC≥99% ¥280.00 6 - - -
产品介绍 参考文献(29篇) 质检证书(COA) 摩尔浓度计算器 相关产品

产品介绍

D-(+)-Glucono-1,5-lactone 是一种聚羟基酸,能够螯合金属离子,保湿,具有抗氧化活性。

熔点: 160℃
比旋光度: 63·5 ° (C=10, H2O)
外观: 结晶
溶解性: Souble  in  DMSO,H2O
储存条件: 2-8℃
用途: a product of the oxidation of glucose by glucose oxidase
注意: 部分产品我司仅能提供部分信息,我司不保证所提供信息的权威性,仅供客户参考交流研究之用。

参考文献(29篇)

24. [IF=8.5] Kaini Chen et al."Acid-induced hydrogels of edible Chlorella pyrenoidosa protein with composite biopolymers network."FOOD CHEMISTRY.2024 Jul;:140699 23. [IF=8.8] Chenyuan Sun et al."Enhancing Lactobacillus plantarum delivery: Impact of gluconolactone concentration on high-internal-phase emulsion gels and gastrointestinal viability."FOOD CHEMISTRY".2024 Oct;455:139928 22. [IF=10.7] Pengyuan Sun et al."Development of active hydrogel absorbent pads based on sodium alginate/potassium-doped carbon dots for chilled pork preservation."FOOD HYDROCOLLOIDS".2024 Oct;155:110229 21. [IF=8.8] Hongkai Zhang et al."Preparation of liquid yogurt in the presence of pectin and its formation mechanism."FOOD CHEMISTRY".2024 Apr;:139473 20. [IF=10.7] Ning Wang et al."Preparation of soy protein isolate-naringin-chitosan protein gel: Synergistic effect of ohmic heating pre-treatment and chitosan addition."FOOD HYDROCOLLOIDS".2024 Aug;153:110029 19. [IF=10.7] Pengpeng Deng et al."Multifunctional sodium alginate-based self-healing edible cross-linked coating for banana preservation."FOOD HYDROCOLLOIDS.2024 Jun;151:109753 18. [IF=5.123] Feixiang Hou et al."Antioxidant Capacity Changes and Untargeted Metabolite Profile of Broccoli during Lactic Acid Bacteria Fermentation."Fermentation-Basel.2023 May;9(5):474 17. [IF=6.056] Hui Wang et al."Fabrication, characterisation, and application of green crosslinked sodium alginate hydrogel films by natural crab-shell powders to achieve drug sustained release."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Dec;171:114147 16. [IF=3.662] Qiao Zhao et al."Repair of rabbit femoral head necrosis by release of alendronate and growth differentiation factor-5 from injectable alginate/calcium phosphate carriers."Materials Today Communications.2022 Oct;:104530 15. [IF=9.231] Xinsheng Qin et al."Fabrication of WPI-EGCG covalent conjugates/gellan gum double network emulsion gels by duo-induction of GDL and CaCl2 for colon-controlled Lactobacillus Plantarum delivery."FOOD CHEMISTRY.2023 Mar;404:134513 14. [IF=1.713] Kai Yuan et al."Effect of bacterial cellulose nanofibers incorporation on acid-induced casein gels: microstructures and rheological properties."Int J Food Eng. 2021 Dec;: 13. [IF=7.514] Lu Han et al."Effects of inducer type and concentration on the formation mechanism of W/O/W double emulsion gels."Food Chem. 2022 Jun;379:132166 12. [IF=3.616] Ya-Ru Wang et al."Effects of thermal aggregation treatment on the structural, gelation properties and microstructure of phosphorylated rice glutelin gel."J Cereal Sci. 2021 Jul;100:103252 11. [IF=3.638] Ze Chen et al."Fabrication and characterization of Pickering emulsions stabilized by desalted duck egg white nanogels and sodium alginate."Journal Of The Science Of Food And Agriculture. 2021 Aug 28 10. [IF=6.953] Bin Yu et al."The effects of acetylated distarch phosphate from tapioca starch on rheological properties and microstructure of acid-induced casein gel."Int J Biol Macromol. 2020 Sep;159:1132 9. [IF=6.953] Anqi Li et al."Preparation of thermally stable emulsion gels based on Glucono-δ-lactone induced gelation of gellan gum."Int J Biol Macromol. 2020 Aug;156:565 8. [IF=6.953] Anqi Li et al."Interpenetrating network gels with tunable physical properties: Glucono-δ-lactone induced gelation of mixed Alg/gellan sol systems."Int J Biol Macromol. 2020 May;151:257 7. [IF=7.514] Xiaofei Li et al."Acid-induced mixed methylcellulose and casein gels: Structures, physical properties and formation mechanism."Food Chem. 2022 Jan;366:130561 6. [IF=9.147] Xiaofei Li et al."Structural characteristics of gluconic acid δ-lactone induced casein gels as regulated by gellan gum incorporation."Food Hydrocolloid. 2021 Nov;120:106897 5. [IF=9.147] Peiyuan Li et al."Preparation and structural characteristics of composite alginate/casein emulsion gels: A microscopy and rheology study."Food Hydrocolloid. 2021 Sep;118:106792 4. [IF=9.147] Anqi Li et al."Gelation mechanism and physical properties of glucono-δ-lactone induced alginate sodium/casein composite gels."Food Hydrocolloid. 2021 Sep;118:106775 3. Fang, Zheng, et al. "Effect of simultaneous treatment combining ultrasonication and pH-shifting on SPI in the formation of nanoparticles and encapsulating resveratrol." Food Hydrocolloids 111 (2021): 106250.https://doi.org/10.1016/j.foodhyd.2020.106250 2. 李帅, 艾连中, 张汇,等. 百香果果胶及其辛烯基琥珀酸酯化物对酸化脱脂乳饮料稳定性的影响[J]. 食品与发酵工业, 2020, v.46;No.407(11):155-160. 1. 陈丽娜, 吴琼, 邹险峰. 黑豆内酯豆腐的工艺配方优化及质构分析(TPA)[J]. 食品科技, 2013, 038(003):106-109.

质检证书(COA)

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摩尔浓度计算器

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