Structural and physicochemical properties of starch gels prepared from partially modified starches using Thermus aquaticus 4-α-glucanotransferase-Reference-Cited by-同舟云学术

Structural and physicochemical properties of starch gels prepared from partially modified starches using Thermus aquaticus 4-α-glucanotransferase

Published:2012-03 Issue:4 Volume:87 Page:2455-2463
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Do Ha V.,Lee Eun-Jung,Park Jin-Hee,Park Kwan-Hwa,Shim Jae-Yong,Mun Saehun,Kim Yong-Ro

Funder

Korea government

Cooperative Research Program for Agricultural Science & Technology Development

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference44 articles.

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2. The fine structure of cassava starch amylopectin. Part 2. Building block structure of clusters;Bertoft;International Journal of Biological Macromolecules,2010

3. A rapid and sensitive method for the quantification of microgram quantities of protein utilizing the principle of protein–dye binding;Bradford;Analytical Biochemistry,1976

4. Effect of amylose content on corn starch modification by Thermus aquaticus 4-α-glucanotransferase;Cho;Journal of Microbiology and Biotechnology,2009

5. Structural modification and characterization of rice starch treated by Thermus aquaticus 4-α-glucanotransferase;Cho;Food Hydrocolloids,2009

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