- 期刊
- OpenAccess
本省龍鬚菜洋菜成分之研究（二）
The Studies on the Extraction of Agar from Gracilaria
若您是本文的作者，可授權文章由華藝線上圖書館中協助推廣。
摘要
1.AG與AP之比對Agar之膠强度J.S.有關，AG比越大J.S.越高。 2.SO(上标 2-)4含量越少，Agar J.S.亦越高。3.Ca(上标 2+)添加可影響AG與AP之比，且可增進Agar之J.S.。 4.Ca(上标 2+)與AP結合物類似Ca-pectinate之性質。
關鍵字
無資料並列摘要
1. The ratio of agarose to agaropectin has a positive relationship with the gel strength; the higher ratio gives better gel strength. 2. An opposite relationship exists between the content of SO(superscript 2-)4 in Gracilaria and thegel strength; the lower SO (superscript 2-)4 makes better gel strength of agar. 3. The addition of Ca(superscript 2+) salts will increase the value of agarose/agaropectin and thus the gel strength. 4. The combination of Ca(superscript 2+) and agaropectin is similar in properties to Ca-pectinate.
並列關鍵字
無資料被引用紀錄
粟隆瑋（2010）。添加龍鬚菜對中式麵條理化性質之影響〔碩士論文，亞洲大學〕。華藝線上圖書館。https://www.airitilibrary.com/Article/Detail?DocID=U0118-1511201215464546
延伸閱讀
- 葉紀禎（2014）。海藻海龍鬚菜萃取物之生物活性評估〔博士論文，高雄醫學大學〕。華藝線上圖書館。https://www.airitilibrary.com/Article/Detail?DocID=U0011-2708201417591700
- Hau, L. N., & Lin, S. M. (2006). 來自越南南部芽莊地區擬龍鬚菜（紅藻門，龍鬚菜科）海洋紅藻一新種：芽莊擬龍鬚菜. Botanical Studies, 47(3), 329-337. https://www.airitilibrary.com/Article/Detail?DocID=1817406X-200607-47-3-329-337-a
- 陳冠任（2011）。海龍鬚菜水層萃取物抑制C 型肝炎病毒複製與抗發炎反應之研究〔碩士論文，高雄醫學大學〕。華藝線上圖書館。https://www.airitilibrary.com/Article/Detail?DocID=U0011-2312201111312100
- 粟隆瑋（2010）。添加龍鬚菜對中式麵條理化性質之影響〔碩士論文，亞洲大學〕。華藝線上圖書館。https://www.airitilibrary.com/Article/Detail?DocID=U0118-1511201215464546
- 姜元傑（2009）。Prduction of Gluconic Acid by Submerged Culture of Aspergillus niger〔碩士論文，大同大學〕。華藝線上圖書館。https://www.airitilibrary.com/Article/Detail?DocID=U0081-0607200917250387