Diversity of reaction characteristics of glucan branching enzymes and the fine structure of α-glucan from various sources-Reference-Cited by-同舟云学术

Diversity of reaction characteristics of glucan branching enzymes and the fine structure of α-glucan from various sources

Published:2014-11 Issue: Volume:562 Page:9-21
ISSN:0003-9861
Container-title:Archives of Biochemistry and Biophysics
language:en
Short-container-title:Archives of Biochemistry and Biophysics

Author:

Sawada Takayuki,Nakamura Yasunori,Ohdan Takashi,Saitoh Asami,Francisco Perigio B.,Suzuki Eiji^ORCID,Fujita Naoko,Shimonaga Takahiro,Fujiwara Shoko,Tsuzuki Mikio,Colleoni Christophe,Ball Steven

Funder

Ministry of Education, Sports, Science and Technology

Research Project Fund of APU

Publisher

Elsevier BV

Subject

Molecular Biology,Biochemistry,Biophysics

Reference48 articles.

1. Polymodal distribution of the chain lengths of amylopectins, and its significance

2. On the non-random nature of amylopectin branching

3. Naegeli amylodextrin and its relationship to starch granule structure. II. Role of water in crystallization of B-starch

4. Crystallisation of malto-oligosaccharides as models of the crystalline forms of starch: minimum chain-length requirement for the formation of double helices

5. The molecular structures of starch components and their contribution to the architecture of starch granules: A comprehensive review

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