| 查看: 403 | 回复: 1 | |||
| 【悬赏金币】回答本帖问题，作者yycc将赠送您 5 个金币 | |||
[求助]
麻烦帮我查一下检索号和检索时间，谢谢! 已有1人参与
|
|||
| 麻烦帮我查一下“酶促合成中长链脂肪酸淀粉酯的性质研究”, 发表于《中国粮油学报》的这篇文章的EI收录检索号和检索时间，谢谢！ |
回复此楼» 猜你喜欢
麻烦专家们看看评委们的意见（F口面上）
已经有5人回复
-
2026年叶企孙基金
已经有6人回复
-
有多少人是今天查系统知道结果的？
已经有18人回复
-
国自然面上复盘~欢迎讨论
已经有13人回复
-
基金系统什么内容也没有
已经有9人回复
-
为什么资助数各大高校都创新高，自己申请怎么就这么难
已经有11人回复
-
怎么查啊
已经有6人回复
-
哪位高人中了，把查询到的截图贴出来让我看看，让我长长见识
已经有6人回复
-
面上合作单位盖章
已经有5人回复
-
导师吐槽：我怎么摊上了这么个极品研究生！
已经有7人回复
下里巴牛
至尊木虫 (著名写手)
珞喻山人
- 应助: 81 (初中生)
- 金币: 14056.6
- 散金: 2602
- 红花: 34
- 帖子: 2529
- 在线: 675.2小时
- 虫号: 882311
- 注册: 2009-10-24
- 性别: GG
- 专业: 人工智能与知识工程
【答案】应助回帖
|
Accession number: 20152100880115 Title: The properties of enzymatic synthesis medium-long chain fatty acid esterification of starch Authors: Wang, Yan1; Xin, Jiaying1, 2; Wu, Wenlong1 Author affiliation: 1 Local Key Laboratory of Food Science and Engineering, Harbin University of Commerce, Haerbin, China 2 State Key Laboratory of Oxo Synthesis & Selective Oxidation, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, China Corresponding author: Xin, Jiaying Source title: Journal of the Chinese Cereals and Oils Association Abbreviated source title: J. Chin. Cereals Oils Assoc. Volume: 30 Issue: 4 Issue date: April 25, 2015 Publication year: 2015 Pages: 11-17 Language: Chinese ISSN: 10030174 Document type: Journal article (JA) Publisher: Editorial Department, Chinese Cereals and Oils Association, China Abstract: In order to study the properties of starch after esterification of lipase, the physical and chemical properties of native corn starch, pre-treatment starch by NaOH-Urea solution as well as enzymatic synthesis medium-long chain fatty acid esters of starch has been investigated. The viscosity, retrogradation stability and freeze-thaw stability of starch emulsion were improved after esterification. The addition of medium-long chain fatty acid endowed starch with better emulsifiability (67%~98%). The emulsifying effectiveness of medium-long chain fatty acid esters on starch was better than that of gelatin (40%) and sucrose ester (50%) while similar to monostearin (75%). On the comparison, the emulsifiability (92.36%~97.89%) and freeze-thaw stability (leaching rate of water was 17%~20%) of low DS of medium-long chain fatty acid esters of starch were superior to octenyl succinic anhydride starch ester (leaching rate of water of 47.2%) and also the acetate starch ester (leaching rate of water of 68.63%). Therefore, enzymatic synthesis medium-long chain fatty acid esters of starch could be used in the food industry, medicine and cosmetics as a new emulsifier with better security. ©, 2015, Journal of the Chinese Cereals and Oils Association. All right reserved. Number of references: 14 Main heading: Fatty acids Controlled terms: Chains - Chemical properties - Emulsification - Esterification - Esters - Freezing - Leaching - Lipases - Starch - Thawing - Urea Uncontrolled terms: Corn starch - Enzymatic synthesis - Food industries - Freeze-thaw stability - Leaching rates - Long chain fatty acid - Octenyl succinic anhydride - Physical and chemical properties Classification code: 423 Non Mechanical Properties and Tests of Building Materials - 461.9 Biology - 602.1 Mechanical Drives - 801 Chemistry - 802.2 Chemical Reactions - 802.3 Chemical Operations - 804.1 Organic Compounds - 822.2 Food Processing Operations Database: Compendex |
2楼2015-09-29 16:51:49
30