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Micellar Exchange Kinetics of Quaternary Ammonium Type Gemini Surfactants Monitored by Nuclear Magnetic Resonance
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作者 Jun Liu You-ru Du +1 位作者 Shi-zhen Mao Mai-li Liu 《Chinese Journal of Chemical Physics》 SCIE CAS CSCD 2018年第2期159-164,245,共7页
The dynamic NMR (DNMR) method was used to detect kinetic parameters of the molecular exchange process between monomers in bulk solution and those in the micelle for Gemini surfactants, 12-s-12 and 14-s-14 (s 2, 3 a... The dynamic NMR (DNMR) method was used to detect kinetic parameters of the molecular exchange process between monomers in bulk solution and those in the micelle for Gemini surfactants, 12-s-12 and 14-s-14 (s 2, 3 and 4). The escape rate constant, k^- , was derived based on the simplified equations of DNMR theory, and the apparent activation energy of escape, Ea^- , was obtained based on the Arrhenius equation through temperature variation experiments. Results show that the orders of magnitude of k^- for 14-s-14 and 12-s-12 are respectively 10 and 103 s-1, Ea^- of 14-s-14 and 12-s-12 are respectively 54.04-73.64 and 33.42-47.09 kJ/rnol. Furthermore, k increases and Ea^- decreases with the spacer length growing. In combination with the rnicro-polarity measurements, it was revealed that molecules of 14-s-14 and 12-s-12 have to experience conformation changes when escaping from the rnicelles. The two-step molecular exchange mechanism for Gemini surfactants was therefore supported. 展开更多
关键词 Gemini surfactants Dynamic nuclear magnetic resonance Molecular exchange Exchange rate constant Apparent activation energy Two-step exchange mechanism
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醒发过程馒头面坯中各物质的动态变化 被引量:3
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作者 刘长虹 王欣怡 +2 位作者 拱姗姗 张煌 王远辉 《食品工业》 CAS 北大核心 2019年第6期17-21,共5页
提取馒头面坯在醒发过程中的蛋白酶活力、蛋白质、还原糖、总糖类等物质,并测定其含量;测定馒头面坯水分含量变化,以NMR测定面坯的水分分布情况,旨在发现馒头醒发过程中影响面坯物性的化学因素。结果表明:在馒头面坯醒发过程中,蛋白酶... 提取馒头面坯在醒发过程中的蛋白酶活力、蛋白质、还原糖、总糖类等物质,并测定其含量;测定馒头面坯水分含量变化,以NMR测定面坯的水分分布情况,旨在发现馒头醒发过程中影响面坯物性的化学因素。结果表明:在馒头面坯醒发过程中,蛋白酶活性增强;可溶性蛋白质前0.5 h稍有增加,然后直线下降;还原糖最初1.5 h及可溶性总糖1 h内明显增加,之后迅速减少;湿面筋及面筋指数含量显著减少;面坯的水分含量逐步增加;深度结合水0.5 h内增加之后呈下降趋势,次级结合水在0.5 h内出现下降之后稍有上升,而在整个醒发过程自由水不断增加。醒发对面坯的主要成分进行着降解,可溶性低分子物质增加,使得面坯的持水性下降,水分含量和自由水含量显著上升,使得馒头面坯越来越软黏。 展开更多
关键词 馒头 面坯 醒发 化学成分 水分分布 动态变化
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