• 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： RT

• 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。

• 8. [9.8] Chang Liu et al."Hydrogel Based UV Photodetector Based on Polarization of Free Water Molecules."Laser & Photonics Reviews.2024 Jul;:2400615

• 7. [IF=3.882] Qicheng Zhang et al."Injectable In Situ Self-Cross-Linking Hydrogels Based on Hemoglobin, Carbon Quantum Dots, and Sodium Alginate for Real-Time Detection of Wound Bacterial Infection and Efficient Postoperative Prevention of Tumor Recurrence."Langmuir. 2

• 6. [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

• 5. [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

• 4. [IF=9.147] Zheng Fang et al."Effect of simultaneous treatment combining ultrasonication and pH-shifting on SPI in the formation of nanoparticles and encapsulating resveratrol."Food Hydrocolloid. 2021 Feb;111:106250

• 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.

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本计算器可帮助您计算出特定溶液中溶质的质量、溶液浓度和体积之间的关系，公式为：

质量 (mg) = 浓度 (mM) x 体积 (mL) x 分子摩尔量 (g/mol)

• pg ng μg mg g kg =
  fM pM nM μM mM M *
  nL μL mL L *