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首页> 外文期刊>Journal of Agricultural and Food Chemistry >COMPARISON BETWEEN TWO METHODS TO MEASURE TRANSLATIONAL DIFFUSION OF A SMALL MOLECULE AT SUBZERO TEMPERATURE
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COMPARISON BETWEEN TWO METHODS TO MEASURE TRANSLATIONAL DIFFUSION OF A SMALL MOLECULE AT SUBZERO TEMPERATURE

机译:两种方法测量亚分子在低温下的翻译扩散的比较

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摘要

The diffusion of a small molecule is one of the determining factors that control evolution in food products during storage at low water content or in the frozen state. The diffusion of a small molecule, fluorescein, in highly viscous media (concentrated sucrose solutions) has been studied, using two tracer techniques: a concentration profile method and fluorescence recovery after photobleaching (FRAP). In the large temperature range studied, from -10 to 20 degrees C, the diffusion coefficients of fluorescein, obtained with the two methods, are similar. FRAP can be used only for transparent samples, but it is a rapid method to determine low diffusion coefficients. The concentration profile method can be used for diffusion experiments in nontransparent samples, containing ice for example.
机译:小分子的扩散是控制食品在低含水量或冷冻状态下储存过程中演变的决定因素之一。已经使用两种示踪技术研究了一种小分子荧光素在高粘度介质(浓缩蔗糖溶液)中的扩散:浓度分布法和光漂白后的荧光恢复(FRAP)。在研究的较大温度范围(-10至20摄氏度)中,用两种方法获得的荧光素扩散系数相似。 FRAP仅可用于透明样品,但这是确定低扩散系数的快速方法。浓度分布图方法可用于非透明样品(例如含冰)中的扩散实验。

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