Polyglutamic Acid Newgreen Supply Food Grade Amino Acids PGA Polyglutamic Acid Hmoov
Product Description
Polyglutamic acid (poly-γ-glutamic acid, English poly-γ-glutamic acid, abbreviated PGA) yog dej-soluble polyamino acid uas tsim los ntawm microbial fermentation nyob rau hauv cov xwm, thiab nws cov qauv yog ib tug siab polymer nyob rau hauv uas glutamic acid units tsim peptide bonds. los ntawm α-amino thiab γ-carboxyl pawg.
Qhov hnyav molecular li ntawm 100kDa txog 10000kDa. Poly - γ-glutamic acid muaj dej solubility zoo heev, muaj zog adsorption thiab biodegradability, degradation khoom rau cov kuab paug tsis muaj glutamic acid, yog ib qho zoo heev tiv thaiv ib puag ncig polymer khoom, yuav siv tau raws li dej tuav tus neeg saib xyuas, hnyav hlau ion adsorbent, flocculant, sustained tso tus neeg sawv cev thiab cov neeg nqa tshuaj, thiab lwm yam. Nws muaj txiaj ntsig zoo hauv cov tshuaj pleev ib ce, kev tiv thaiv ib puag ncig, khoom noj khoom haus, tshuaj, kev ua liaj ua teb, kev tswj hwm suab puam thiab lwm yam. kev lag luam.
COA
Cov khoom | Specifications | Cov txiaj ntsig |
Qhov tshwm sim | Dawbsiv lead ua los yogcrystalline hmoov | Ua raws |
Kev txheeb xyuas (IR) | Concordant nrog cov ntaub ntawv spectrum | Ua raws |
Kev ntsuam xyuas (PGA) | 98.0% rau 101.5% | 99.25% |
PH | 5.5 ~ 7.0 | 5.8 |
Kev sib hloov tshwj xeeb | +14.9 Nws°~ + 17.3° | +15.4 ib° |
Chlorides | ≤0.05% | <0.05% |
Sulfates | ≤0.03% | <0.03% |
Cov hlau hnyav | ≤15ppm ua | <15ppm |
Poob rau ziab | ≤0.20% | 0.11% |
Residue ntawm ignition | ≤0.40% | <0.01% |
Chromatographic purity | Tus kheej impurity≤0.5% Tag nrho impurities≤2.0% | Ua raws |
Xaus
| Nws yog conformed nrog tus qauv.
| |
Cia | Khaws rau hauv qhov chaw txias & qhuavtsis khov, kom deb ntawm lub teeb thiab cua sov. | |
Txee lub neej | 2 xyoos thaum khaws cia zoo |
Muaj nuj nqi
Moisturizing nyhuv:Polyglutamic acid tuaj yeem nqus tau zoo thiab khaws cov dej, pab txhim kho cov khoom moisturizing ntawm cov zaub mov, thiab txuas ntxiv lub neej txee ntawm cov zaub mov.
Thickener:Raws li ib tug natural thickening neeg sawv cev, polyglutamic acid tuaj yeem txhim kho kev ntxhib los mos thiab qhov ncauj ntawm cov khoom noj, ua rau lawv thicker thiab smoother.
Txhim kho tsw:Polyglutamic acid tuaj yeem txhim kho qhov tsw ntawm cov zaub mov thiab txhim kho tag nrho cov kev paub saj.
Kev noj zaub mov kom zoo:Vim nws cov amino acid zog, polyglutamic acid tuaj yeem pab txhim kho cov khoom noj muaj txiaj ntsig zoo, tshwj xeeb tshaj yog nyob rau hauv cov khoom noj uas muaj cov protein tsawg.
Antioxidant muaj nuj nqi:Polyglutamic acid tej zaum yuav muaj cov nyhuv antioxidant, pab ncua cov txheej txheem oxidation ntawm cov zaub mov thiab tswj cov khoom noj tshiab.
Txhawb lub plab noj qab haus huv:Raws li cov fiber ntau soluble, polyglutamic acid tuaj yeem pab txhawb txoj hnyuv thiab txhim kho kev zom zaub mov.
Daim ntawv thov
Thickener:Polyglutamic acid yog dav siv los ua ib tug natural thickening neeg sawv cev nyob rau hauv cov kua zaub, kua ntses, cov khoom siv mis nyuj thiab dej haus los txhim kho lawv cov kev ntxhib los mos thiab qhov ncauj.
Moisturizer:Hauv cov khoom ci thiab cov khoom noj nqaij, polyglutamic acid tuaj yeem pab khaws cov dej noo, ncua lub txee lub neej ntawm cov zaub mov, thiab tiv thaiv kom qhuav.
Flavor enhancers:Polyglutamic acid tuaj yeem txhim kho qhov tsw ntawm cov khoom noj thiab txhim kho tag nrho cov saj kev paub. Nws feem ntau yog siv rau hauv cov khoom noj khoom haus thiab cov khoom noj npaj txhij.
Kev noj zaub mov kom zoo:Vim nws cov amino acid zog, polyglutamic acid tuaj yeem siv los ua kom muaj txiaj ntsig zoo ntawm cov khoom noj, tshwj xeeb tshaj yog nyob rau hauv cov khoom noj uas tsis muaj protein ntau.
Kev txuag zaub mov:Cov khoom antioxidant ntawm polyglutamic acid pab ncua cov txheej txheem oxidation ntawm cov zaub mov thiab tuav lub freshness thiab tsw ntawm zaub mov.
Khoom noj khoom haus:Polyglutamic acid tuaj yeem siv los tsim cov khoom noj khoom haus, txhawb txoj hnyuv noj qab haus huv, txhim kho kev zom zaub mov, thiab tsim nyog rau kev noj qab haus huv kev lag luam.