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Apparent Distribution Coefficients of Glucose and Fructose onto Cation-Exchange Resins in Calcium-Ion Form with Different Divinylbenzene Contents
distribution coefficient chromatography cation-exchange resin
2009/7/8
The apparent distribution coefficients, Kapp, of glucose and fructose onto cation-exchange resins in calcium-ion form with different divinylbenzene (DVB) contents were observed over a wide concentrati...
Influence of Cation Sequestering and pH on Quiescent Thermal Association of β-Lactoglobulin AB from Fresh Cheddar Whey: An Insight into Gelation Mechanism
gelation β-lactoglobulin chelation
2009/6/17
Freshly fractionated β-lactoglobulin AB (β-Lg) from Cheddar whey was dispersed at pH 3.5, 7, and 9 buffers containing 20 mM EDTA, and circulated at 25°C through a closed loop containing a 200 nm pore ...
Effect of Cd2+ Cation on the Rheological Profile of a Model Soft Cheese
stretchable cheese ionic cadmium addition rheological properties
2009/3/23
The aim of this work was to asses the effects of the cadmium, an ion of similar ionic radius and charge as calcium, on the rheology of a model soft cheese at different stages of manufacture. Several b...
Magnetic Cation Exchange Isolation of Lysozyme from Native Hen Egg White
hen egg white lysozyme magnetic separation
2009/2/26
Two magnetic macroporous cellulose cation exchangers (Iontosorb MG CM 100 and Iontosorb MG SHP 100) were used for one-step isolation of lysozyme from native, undiluted hen egg white. Highly purified l...
Thermogravimetric Measurement of the Distribution Coefficients of Maltooligosaccharides upon a Cation-exchange Resin
distribution coefficient thermogravimetry maltooligosaccharide
2010/11/22
Thermogravimetry under nitrogen atmosphere was applied to measure the distribution coefficients of maltooligosaccharides upon a cation-exchange resin. Thermal degradation of the solute occurred at abo...