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Low Molecular Weight Chitosan-based Schiff Bases: Synthesis, Characterization and Antibacterial Activity
Chitosan-based Schiff Bases Synthesis
2016/6/2
In the present study, Chitosan Schiff Bases (CSBs) were synthesized via condensation reaction of Low Molecular Weight Chitosan (LMWC) with aromatic aldehydes including either benzaldehyde, p-chloroben...
Changes in Pectin Content and Average Molecular Weight of Pectin during Maturation of the Mango “Kaew”
mango pectin molecular weight
2009/7/7
Water soluble pectin (WSP) in an alcohol insoluble solid (AIS) of mango “Kaew”, which is exclusively used in processing, increased with maturation. Hydrochloric acid soluble pectin (HSP) decreased. Am...
The Effect of Apparent Molecular Weight and Components of Agar on Gel Formation
agar gel formation apparent molecular weight
2009/6/18
The relation between apparent molecular weight and physical properties of agar gel and sol were investigated. Agar was extracted from seven kinds of red seaweed, Gelidium, Pterocladia and Gracilaria, ...
Molecular Weight Distribution of Protein Hydrolysate by the Enzymic Hydrolysis of Weakly Acid-Treated Wheat Gluten
protein hydrolysate wheat gluten SPI enzymic hydrolysis
2009/6/18
For the production of highly soluble HVP (hydrolysed vegetable protein) by enzymic hydrolysis, wheat gluten suspension (6% w/w, protein) was pretreated with weak acid (0.1 N HCl) at 95\xa1 C for 1 h t...
Effect of High-Molecular-Weight Glutenin Subunits with Different Protein Contents on Bread-Making Quality
wheat high-molecular-weight glutenin protein content
2009/6/17
The objective of this study was to evaluate the effects of high-molecular-weight glutenin subunits with different protein contents on the quality of flour. The flour properties of near isogenic lines ...
Effects of High-Molecular-Weight Glutenin Subunits on the Texture of Yellow Alkaline Noodles Using Near-Isogenic Lines
Yellow alkaline noodles Glutenin Physical properties
2009/5/20
The effects of high-molecular-weight glutenin (HMWG) subunits on the physical properties of yellow alkaline noodles (YAN) were investigated by using 10 near-isogenic lines (NILs) that only differed in...