Analysis of a preferential action of α-amylase from B. licheniformis towards amorphous regions of waxy maize starch-Reference-Cited by-同舟云学术

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Analysis of a preferential action of α-amylase from B. licheniformis towards amorphous regions of waxy maize starch

Published:2014-02 Issue: Volume:102 Page:80-87
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Foresti María Laura,Williams María del Pilar,Martínez-García Ricardo,Vázquez Analía

Funder

Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), University of Buenos Aires

Agencia Nacional de Promoción Científica y Tecnológica

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference39 articles.

1. Nanorenforts d’amidon de maïs cireux pour applications nanocomposites;Angellier,2005

2. Processing and structural properties of waxy maize starch nanocrystals reinforced natural rubber;Angellier;Macromolecules,2005

3. Structural characterization of legume starches. I. Studies on amylose, amylopectin and beta-limit dextrins;Biliaderis;Cereal Chemistry,1981

4. Determination of reducing value: 3,5-Dinitrosalicylic acid method;Bruner,1964

5. Starch granules: Structure and biosynthesis;Buléon;International Journal of Biological Macromolecules,1998

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