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Nanoparticulate Impurities in Pharmaceutical-Grade Sugars and their Interference with Light Scattering-Based Analysis of Protein Formulations

机译：药用级糖中的纳米杂质及其对基于光散射的蛋白质配方分析的干扰

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Daniel Weinbuch; Jason K. Cheung; Jurgen Ketelaars; Vasco Filipe; Andrea Hawe; John den Engelsman; Wim Jiskoot;
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年度 2015
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1. Nanoparticulate Impurities in Pharmaceutical-Grade Sugars and their Interference with Light Scattering-Based Analysis of Protein Formulations [J] . Weinbuch Daniel, Cheung Jason K., Ketelaars Jurgen, Pharmaceutical research . 2015,第7期

机译：药用级糖中的纳米杂质及其对基于光散射的蛋白质配方分析的干扰
2. Nanoparticulate Impurities Isolated from Pharmaceutical-Grade Sucrose Are a Potential Threat to Protein Stability [J] . Weinbuch Daniel, Ruigrok Mitchel, Jiskoot Wim, Pharmaceutical research . 2017,第12期

机译：从药物级蔗糖中分离的纳米颗粒杂质是对蛋白质稳定性的潜在威胁
3. Reducing and stabilizing the viscosity of natural rubber by using sugars: Interference of the Maillard reaction between proteins and sugars [J] . Nimpaiboon Adun, Sriring Manus, Kumarn Sirirat, Journal of Applied Polymer Science . 2020,第45a46期

机译：用糖减少和稳定天然橡胶的粘度：蛋白质和糖之间的毛泽东反应的干扰
4. Impact of Protein Concentration on the Glass Transition Behaviour of Protein-Sugar Formulations [C] . Frank Thielmann, Majid Naderi Annual meeting exposition of the Controlled Release Society . 2005

机译：蛋白质浓度对蛋白质-糖配方的玻璃化转变行为的影响
5. Motion analysis and visualization of biological structures imaged via Nomarski differential interference contrast light microscopy. [D] . Feineigle, Patricia Ann. 1996

机译：通过Nomarski微分干涉对比光学显微镜成像的生物结构的运动分析和可视化。
6. Nanoparticulate Impurities in Pharmaceutical-Grade Sugars andtheir Interference with Light Scattering-Based Analysis of ProteinFormulations [O] . Daniel Weinbuch, Jason K. Cheung, Jurgen Ketelaars, -1

机译：药用级糖和糖中的纳米颗粒杂质对基于光散射的蛋白质分析的干扰配方
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

Nanoparticulate Impurities in Pharmaceutical-Grade Sugars and their Interference with Light Scattering-Based Analysis of Protein Formulations

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