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豌豆可溶性蛋白与苹果果胶的复合凝聚沉淀Complex Coacervation and Precipitation Between Soluble Pea Proteins and Apple Pectin
使用格哈特Dumatherm N Pro杜马斯定氮仪快速测定豌豆可溶性蛋白和苹果果胶中蛋白质含量，苹果果胶使用6.25蛋白质系数，豌豆可溶性蛋白使用5.36蛋白质系数
The apple pectin was analyzed for protein content by determining elemental nitrogen (Dumatherm N Pro, Gerhardt GmbH & Co. KG, Königswinter, Germany) according to Dumas method by applying a nitrogen-to-protein conversion factor of N x 6.25.
The pea protein isolate and soluble pea protein solutions (0.5% w/w) at pH 3–7 were centrifuged at 20,000 rpm for 30 min (Z 32 HK, Hermle Labortechnik GmbH, Wehingen, Germany). The protein content of the supernatant was measured by applying the Dumas combustion method using
a Dumatherm N Pro device (Gerhardt GmbH & Co. KG, Königswinter, Germany). A nitrogen-to-protein conversion factor of 5.36 was used.
方案详情
豌豆可溶性蛋白与苹果果胶的复合凝聚沉淀Complex Coacervation and Precipitation Between Soluble Pea Proteins and Apple Pectin使用格哈特Dumatherm N Pro杜马斯定氮仪快速测定豌豆可溶性蛋白和苹果果胶中蛋白质含量，苹果果胶使用6.25蛋白质系数，豌豆可溶性蛋白使用5.36蛋白质系数The apple pectin was analyzed for protein content by determining elemental nitrogen (Dumatherm N Pro, Gerhardt GmbH & Co. KG, Königswinter, Germany) according to Dumas method by applying a nitrogen-to-protein conversion factor of N x 6.25.The pea protein isolate and soluble pea protein solutions (0.5% w/w) at pH 3–7 were centrifuged at 20,000 rpm for 30 min (Z 32 HK, Hermle Labortechnik GmbH, Wehingen, Germany). The protein content of the supernatant was measured by applying the Dumas combustion method using a Dumatherm N Pro device (Gerhardt GmbH & Co. KG, Königswinter, Germany). A nitrogen-to-protein conversion factor of 5.36 was used.
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中国格哈特为您提供《格哈特杜马斯定氮仪快速测定豌豆可溶性蛋白和苹果果胶中蛋白质含量》，该方案主要用于其他食品中营养成分检测，参考标准《GB 5009.5 食品安全国家标准 食品中蛋白质的测定》，《格哈特杜马斯定氮仪快速测定豌豆可溶性蛋白和苹果果胶中蛋白质含量》用到的仪器有格哈特杜马斯定氮仪DT N Pro、格哈特快速干燥仪STL56、格哈特全自动快速索氏提取SOXTHERM、德国移液器MM
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