反应详情

温度

20 °C

Various amounts of L-isoleucine were added to a stock solution containing 50 mg maltose monohydrate per ml and the individual mixtures were dried at 20° C. An improved drying effect with an increasing amount of amino acid is clearly apparent. The addition of 20 mg/ml L-isoleucine (mixing ratio 5:2 by weight) increases the Tg of the maltose product by ca. 20° C. Table 5 shows the amount of L-isoleucine in the sugar solution and the resulting residual water content and the glass transition temperature Tg.

1. customthe individual mixtures were dried at 20° C
2. dry with materialAn improved drying effect with an increasing amount of amino acid
3. additionThe addition of 20 mg/ml L-isoleucine (mixing ratio 5:2 by weight)