Extension of Branched Chain of Amylopectin by Enzymatic Reaction and its Structural Characterization

Author:

Yuguchi Yoshiaki,Hashimoto Kenji,Yamamoto Kyoko,Suzuki Shiho,Kitamura Shinichi

Publisher

The Japanese Society of Applied Glycoscience

Subject

General Medicine

Reference17 articles.

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2. 2) M.J. Gidly and P.V. Bulpin: Crystallisation of malto-oligosaccharides as models of the crystalline forms of starch: minimum chain-length requirement for the formation of double helices. Carbohydr. Res., 161, 291-300 (1987).

3. 3) S. Pikus: Small-angle X-ray scattering (SAXS) studies of the structure of starch and starch products. Fibers Text. East. Eur., 13, 82-86 (2005).

4. 4) A.M. Donald, P.A. Perry and T.A. Waigh: The impact of internal granule structure on processing and properties. in Starch: Advanced in Structure and Function, T.L. Barsby, A.M. Donald and P.J. Frazier, eds., Royal Society of Chemistry, London, pp. 45-52 (2001).

5. 5) S.V. Gomand, L. Lamberts, C.J. Gommes, R.G.F. Visser, J.A. Delcour and B. Goderis: Molecular and morphological aspects of annealing-induced stabilization of starch crystallites. Biomacromology, 13, 1361-1370 (2012).

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