麦醇溶蛋白 15-18%(Nitrogen)
| 货号 | 规格 | 价格 | 上海 | 北京 | 珠海 | 重庆 | 武汉 | 购买数量 |
|---|---|---|---|---|---|---|---|---|
S24514-250mg |
15-18%(Nitrogen) | ￥130.00 |
4 | - | - | - | - |
|
S24514-1g |
15-18%(Nitrogen) | ￥270.00 |
9 | 3 | 2 | - | - |
|
S24514-5g |
15-18%(Nitrogen) | ￥1200.00 |
货期：2-3天 | 2 | - | - | - |
|
S24514-25g |
15-18%(Nitrogen) | ￥5000.00 |
3 | - | - | - | - |
|
产品介绍
| SMILES： | C1CC(N(C1)C(=O)C(CCC(=O)N)NC(=O)C2CCCN2C(=O)C(CC3=CC=C(C=C3)O)N)C(=O)NC(CCC(=O)N)C(=O)O |
|---|---|
| 储存条件： | 2-8℃ |
| 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(12篇)
12. [IF=8.7] Bo Sun, et al. "Gliadin–fucoidan nanoparticles enable pH-responsive drug delivery and attenuate Sepsis-associated acute kidney injury"INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2026 Nov;381:154179
11. [IF=10.4] Mingxi Liu, et al. "Elucidating the self-assembly of prolamin-derived peptide nanoparticles prepared by enzymatic hydrolysis: implications for loading quercetin and intestinal absorption"FOOD CHEMISTRY, 2026 May;:149736
10. [IF=12.4] Dan Zhang et al."Unveiling the binding mechanism between egg white proteins and wheat glutens during the dough mixing process."FOOD HYDROCOLLOIDS.2026 Mar;171:111813
9. [IF=7.7] Li Niu et al."Improving gliadin functionality by Maillard glycosylation using hydrolyzed starch molecules of different molecular mass: Structure-function relationship study."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Apr;304:140982
8. [IF=10.7] Wen Li et al."Effects of ferulic acid on the polymerization behavior of gluten protein and its components."FOOD HYDROCOLLOIDS.2024 Feb;147:109388
7. [IF=6.449] Xinyue Liu et al."Ternary blended plastics based on electron beam irradiation pretreated carboxymethyl lotus seed starch and its mechanical and hydrophobic properties."INDUSTRIAL CROPS AND PRODUCTS.2023 Sep;200:116887
6. [IF=9.147] Jiwei Kuang et al."Influence of reconstituted gluten fractions on the short-term and long-term retrogradation of wheat starch."Food Hydrocolloid. 2022 Sep;130:107716
5. [IF=6.953] Jiwei Kuang et al.Control of wheat starch rheological properties and gel structure through modulating granule structure change by reconstituted gluten fractions.Int J Biol Macromol. 2021 Nov;:
4. [IF=3.196] Kangyi Zhang et al."Comparison of interaction mechanism between chlorogenic acid/luteolin and glutenin/gliadin by multi-spectroscopic and thermodynamic methods."J Mol Struct. 2021 Dec;1246:131219
3. [IF=4.952] Feng Xue et al."Prevention of frozen-dough from deterioration with incorporation of glutenin-polyphenols conjugates prepared by ultrasound."Lwt Food Sci Technol. 2021 Nov;151:112141
2. [IF=5.279] Yu Wang et al."l-Arabinose Attenuates Gliadin-Induced Food Allergy via Regulation of Th1/Th2 Balance and Upregulation of Regulatory T Cells in Mice."J Agr Food Chem. 2021;69(12):3638–3646
1. 王淑凯, 李福国. 小麦蛋白与花青素相互作用对其稳定性的影响[J]. 轻工科技, 2020(7):26-29.
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