摘要
以石花菜分级得到的琼脂糖为原料 ,采用甲基化方法制备低凝固温度琼脂糖。所得到的低凝固温度琼脂糖产品的凝固温度为30.1℃(1.5 %浓度) ,融化温度为64.8℃(1.5%浓度) ,凝胶强度为264g/cm2(1.0 %浓度 ) ,主要质量标准与Sigma公司的低凝固温度琼脂糖产品接近 。
In the application of agarose, especially to the research of modern biologic al technology, low gelling point agarose is necessary. Using water fraction of G elidium amansii as raw material, investingations into the preparation of low gel ling point agarose by methylation reaction was carried out. A modified agarose c ontaining alkylated agarose to the standard of low gelling point agarose. Its ma in properties of gel strength(264 g/cm2 1.0% gel), gelling point (30.1 ℃ 1. 5%gel) and melting point (64.8 ℃ 1.5%gel) are all similiar to those produced by Sigma company.
出处
《海洋科学》
CAS
CSCD
北大核心
2003年第12期71-74,78,共5页
Marine Sciences
