| 產品貨號 |
產品名稱 |
CAS |
規格 |
| S30563 |
環磷酰胺 |
6055-19-2 |
BR，97% |
摘要：To understand the structural and immunomodulatory relationships of Dendrobium officinale polysaccharide (DOP), ultrasonic (UDOP-1 and UDOP-2) and alkaline treatments (DADOP-1 and DADOP-2) were used to obtain DOPs of varied Mw and degrees of acetylation (DA). In vivo mice study indicated that the DOP by ultrasonic degradation and deacetylation modification could differentially restore the organ indexes, improve immune response, enhance the release of cytokine and modulate the structure of gut microbiota in Cy-induced immunosuppressed mice. The degree of immune activity recovery was decreased in the order of UDOP-2 > DADOP-1 > DOP > UDOP-1 > DADOP-2. Structurally, the Mw of UDOP-2 decreased from 649 kDa to 279 kDa, and DA decreased from 8.87% to 3.68% after ultrasonication treatment. These results suggested that the short-time ultrasonication process could enhance the immune activity. The polysaccharide fractions with similar acetyl group content but lower Mw had a strong enhancement in their immune activity in vivo. In contrast, the low acetyl content was not conducive to enhancing immune activity, suggesting that a certain acetyl content may be a key factor for the immune activity of DOP, but the range of DA value still needs to be further explored.
文獻鏈接：https://www.sciencedirect.com/science/article/abs/pii/S0268005X23001066
| 產品貨號 |
產品名稱 |
CAS |
規格 |
| S10011 |
木瓜蛋白酶 |
9001-73-4 |
BR，800u/mg |
摘要：Herein, we proposed an interconnected-porous chitosan macroparticles (IPCMs) immobilized papain to exactly control the enzymatic hydrolysis degree of egg white (EW) via a non-heating technology in order to improve its foamability. The SEM images showed that the sodium carbonate (Na2CO3) as gas porogen with varying concentration was able to improve the porosity structure of surface layer of interconnected-porous chitosan macroparticles (IPCMs). The activity determination results indicated that the IPCMs prepared with 0.4 M Na2CO3 hold the highest activity immobilized of papain. In comparison with free enzyme, immobilized papain had a higher range of pH and temperature adaptability, as well as the thermal stability. With a limited hydrolysis, the immobilized papain obtained through condition optimization could enhance the foaming capability (FC) and foaming stability (FS) of EW to 646.67% and 71.62%, respectively. The Fourier transform infrared spectroscopy (FTIR), particle size, zeta potential and surface hydrophobicity were used to analyze the molecular structure change of EW after hydrolysis. Importantly, the immobilized papain could control the enzymatic reaction processing via simple separation, ensuring the optimal hydrolysis degree of EW for foamability enhancement, it also prevented the decrease in foamability during storage due to continuous enzymatic hydrolysis.
文獻鏈接：https://www.sciencedirect.com/science/article/abs/pii/S0268005X23000978
| 產品貨號 |
產品名稱 |
CAS |
規格 |
| S31302 |
α-淀粉酶（豬胰腺） |
9000-90-2 |
≥5u/mg solid |
摘要：This study explored the effects of wheat bran arabinoxylan (AX) of various molecular structures on the functional and in vitro digestibility of wheat starch. AX was separated with sequential ethanol precipitation into different fractions (L-Fra and H-Fra), followed by acidic treatment at varied time to convert L-Fra into different subfractions (H-Sub, M-Sub and L-Sub), and the structural features of AX and its subsequent fractions were compared. The Mw and branching degree of the fractions were decreased in the order of H-Fra (545 kDa, 1.15), L-Fra (86 kDa, 0.35), H-Sub (38 kDa, 0.16), M-Sub (21 kDa, 0.10) and L-Sub (7 kDa, 0.08). The functional properties, such as pasting properties, rheological properties, thermal properties, and their effect on the in vitro digestibility of wheat starch-AX combinations, were closely related to the molecular structures of AX. AX with higher Mw, higher branching degree and phenolic content could better inhibit the starch gelatinization and retrogradation, thus reducing the apparent viscosity and gelling properties of wheat starch. The possible mechanisms can be illustrated as 1) AX could compete for water with starch to inhibit granule expansion; 2) AX could not only adsorb on the surface of starch granules through hydrogen bonds but also entangle with the leached amylose and wrap on the surface of granules; 3) AX contained phenols, leading them to inhibit granule expansion through non-covalent interactions with starch molecules. Overall, this study provides a theoretical basis to improve the quality of wheat starch foods and extend the shelf life of wheat foods.
文獻鏈接：https://www.sciencedirect.com/science/article/abs/pii/S0268005X23001613