| 查看: 3604 | 回复: 2 | ||
| 【悬赏金币】回答本帖问题，作者MZH.将赠送您 10 个金币 | ||
[求助]
乳化活性EAI计算公式 已有1人参与
|
||
|
EAI=4.606×A×dilution factor/(C×F×10000)，请问这个公式里的dilution factor是怎么算的，是蛋白溶液的稀释倍数吗还是要加上油的体积? @lovibond 发自小木虫Android客户端 |
回复此楼» 猜你喜欢
食品科学论文润色/翻译怎么收费?
已经有277人回复
南纬27度
铁杆木虫 (正式写手)
- 应助: 83 (初中生)
- 金币: 6296.8
- 散金: 224
- 红花: 20
- 帖子: 665
- 在线: 147小时
- 虫号: 1966388
- 注册: 2012-08-31
- 性别: GG
- 专业: 食品加工学基础
【答案】应助回帖
感谢参与，应助指数 +1
|
dilution factor是整个乳液体系的稀释倍数，如下陈述： The EAI and ESI values of emulsifiers were determined following a method described elsewhere (Pearce and Kinsella, 1978, Tan et al., 2014). Emulsion (100 μL) was prepared using the method described in section 2.8.1 with the emulsifier to oil ratio at 2:1. The emulsion was diluted 500 times with sodium dodecyl sulfate solution (0.1%, w/w), and measured by a UV–Vis spectrophotometer at 500 nm. 因此此时的稀释倍速应该是500 参考文献： Effect of pH and ionic strength on the emulsifying properties of two Octenylsuccinate starches in comparison with gum Arabic |
MZH.
2楼2020-08-26 02:16:08
3楼2020-10-07 20:27:49