The degree of starch phosphorylation is related to the chain length distribution of the neutral and the phosphorylated chains of amylopectin-Reference-Cited by-同舟云学术

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The degree of starch phosphorylation is related to the chain length distribution of the neutral and the phosphorylated chains of amylopectin

Published:1998-02 Issue:1-2 Volume:307 Page:45-54
ISSN:0008-6215
Container-title:Carbohydrate Research
language:en
Short-container-title:Carbohydrate Research

Author:

Blennow Andreas,Bay-Smidt Anne Mette,Wischmann Bente,Olsen Carl Erik,Møller Birger Lindberg

Publisher

Elsevier BV

Subject

Organic Chemistry,Biochemistry,General Medicine,Analytical Chemistry

Reference38 articles.

1. R.L. Whistler and J.R. Daniel, Molecular Structure of Starch, in R.L. Whistler, J.N. BeMiller, and E.F. Paschall (Eds.), Starch: Chemistry and Technology, Academic Press, Orlando, 1984, pp 153–182.

2. J. Lelievre, J.A. Lewis, and K. Marsden, Carbohydr. Res., 153 (1986) 195–203.

3. S. Hizukuri, Carbohydr. Res., 147 (1986) 342–347.

4. D.J. Manners, Carbohydr. Polym., 11 (1989) 87–112.

5. P.J. Jenkins, R.E. Cameron, and A. Donald, Starch, 45 (1993) 417–420.

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