Results 271 to 280 of about 391,863 (308)

The Relationship between the Hydrolysis Degree and Calcium-Binding Capacity of Whey Protein by Enzymatic Hydrolysis

Applied Mechanics and Materials, 2014
To study the relationship between the hydrolysis degree and calcium-binding capacity of whey protein by enzymatic hydrolysis, the response surface method was firstly used to investigate optimized the hydrolysis conditions of whey protein with protamex and flavorzyme.
Li Na Zhao, Shao Yun Wang, Shun Li Huang, Yi Fan Huang   +3 more
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Change in Degree of Polymerization of Wood Pulp with Cellulase Hydrolysis

Textile Research Journal, 1969
A study was made of the changes in degree of polymerization (DP), water retention value (WRV), and yield when high α-sulfite pulp (α-SP) is beaten or swollen with zinc chloride or sodium hydroxide and treated with cellulase. For a sample swollen with sodium hydroxide, the decrease in DP is large, and the DP decreases easily to a value which ...
Yoshitaka Ogiwara, Kenichiro Arai
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Hydrolysis behavior of regenerated celluloses with different degree of polymerization under microwave radiation

Bioresource Technology, 2015
This work studied the hydrolysis behavior of regenerated celluloses (RCs) with different degree of polymerization (DP) by using the catalyst of dilute acid under microwave radiation. Results showed that the DP had a considerable influence on hydrolysis of cellulose. The reactivity of RCs was significantly improved when DP was lower than 51. The highest
Jinping, Ni, Na, Teng, Haizhen, Chen, Jinggang, Wang, Jin, Zhu, Haining, Na   +5 more
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Fish Hydrolysates. III. Influence of degree of hydrolysis on nutritive value

Journal of Food Science, 1963
SUMMARY Three vacuum‐dried papaic hydrolysates (A and B, short‐term hydrolysis; and C, long‐term hydrolysis) of fish muscle were prepared from a fresh‐water fish, Barbus dubious. They had, in order, α‐amino N contents of 22.5, 28.2, and 42.5%, and sub‐peptone N content of 29.
N. V. SRIPATHY, S. B. KADKOL, D. P. SEN, M. SWAMINATHAN, N. L. LAHIRY   +4 more
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Effect of degree of hydrolysis of polyacrylamide on the micromorphology of its solution

Journal of Applied Polymer Science, 2021
AbstractThe properties of polyacrylamide for oil displacement are determined by the microstructure. Optimizing the method of studying the microstructure of polyacrylamide is convenient to screen out the oil displacement polymer with better performance in practice.
Cancan Chen, Linghui Sun, Xiangui Liu
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Hydrolysis of uranium(VI) at variable temperatures (10-85 degrees C).

Journal of the American Chemical Society, 2004
The hydrolysis of uranium(VI) in tetraethylammonium perchlorate (0.10 mol dm(-3) at 25 degrees C) was studied at variable temperatures (10-85 degrees C). The hydrolysis constants (*beta(n,m)) and enthalpy of hydrolysis (Delta H(n,m)) for the reaction mUO(2)(2+) + nH(2)O = (UO(2))(m)(OH)(n)((2m-n))+) + nH(+) were determined by titration potentiometry ...
Zanonato P, Di Bernardo P, Bismondo A, Liu GK, Chen XY, Rao LF   +5 more
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Aqueous phase size exclusion chromatography of polyvinylalcohols of different degrees of hydrolysis

Macromolecular Symposia, 2003
AbstractThe aqueous‐phase size exclusion chromatography (SEC) represents a suitable method for the analysis of molecular weight distribution (MWD) of polyvinylalcohols (PVOHs) of different degree of hydrolysis ranging from 72 to 98 mol‐% applying the Suprema columns. Eluents of different composition were used consisting of either a mixture of water and
Igor Lacík, Radka Šnauková, Barbora Šimková, Silvia Hanzelová, Pavol Alexy   +4 more
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The Determination Method of Hydrolysis Degree of Natural Protein and Other Hydrolysates

Nanoscience and Nanotechnology Letters, 2020
For the determination of the hydrolysis degree of natural protein and other hydrolysates, the traditional determination method is not the best, and the determination effect is not good, so a new determination method of hydrolysis degree of natural protein and other hydrolysates is proposed. According to the activity of the protein, the release rate of
Tao Ji, Jingbo Ye, Liangbo Wang, Zhenfeng Lv   +3 more
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Influence of Hydrolysis Degree on the Functional Properties of Salmon Byproducts Hydrolysates

Journal of Food Science, 2004
ABSTRACT: Protein hydrolysates from salmon heads were obtained by enzymatic treatment with Alcalase (r) 2.4L. Response surface methodology (RSM) allowed optimization of temperature, enzyme/substrate, and pH leading to various hydrolysates (11.5% to 17.3% hydrolysis degree [
G.A. Gbogouri, M. Linder, J. Fanni, M. Parmentier   +3 more
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Oxo-biodegradable polymers – Effect of hydrolysis degree on biodegradation behaviour of poly(vinyl alcohol)

Polymer Degradation and Stability, 2006
Abstract Poly(vinyl alcohol) (PVA) is considered to be one of the very few vinyl polymers soluble in water and susceptible to biodegradation in aqueous media by specific microorganisms, implying oxidation of the carbon backbone followed by a random endocleavage of the polymer chains.
EMO CHIELLINI, ANDREA CORTI, GRAZIANO DEL SARTO, D'ANTONE, SALVATORE   +3 more
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