CALORIMETRIC DETERMINATION OF THE AMYLOSE CONTENT OF STARCHES BASED ON FORMATION AND MELTING OF THE AMYLOSE-LYSOLECITHIN COMPLEX

被引：94

作者：

KUGIMIYA, M ^{[1
]}

DONOVAN, JW ^{[1
]}

机构：

[1] USDA SEA,WESTERN REG RES CTR,BERKELEY,CA 94710

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb15344.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：765 / &

共 34 条

[1] Acker L., 1967, STARKE, V19, P275
[2] STUDIES ON STARCHES OF HIGH AMYLOSE-CONTENT .X. AN IMPROVED METHOD FOR FRACTIONATION OF MAIZE AND AMYLOMAIZE STARCHES BY COMPLEX FORMATION FROM AQUEOUS DISPERSION AFTER PRETREATMENT WITH METHYL SULPHOXIDE
ADKINS, GK
GREENWOOD, CT
[J]. CARBOHYDRATE RESEARCH, 1969, 11 (02) : 217 - +
[3] PHYSICOCHEMICAL STUDIES ON STARCHES .3. THE INTERACTION OF STARCHES AND BRANCHED ALPHA-1,4-GLUCOSANS WITH IODINE - AND A VALVE MICROVOLTMETER FOR DIFFERENTIAL POTENTIOMETRIC TITRATIONS
ANDERSON, DMW
GREENWOOD, CT
[J]. JOURNAL OF THE CHEMICAL SOCIETY, 1955, : 3016 - 3023
[4] STUDIES ON STARCHES OF HIGH AMYLOSE CONTENT .17. A REVIEW OF CURRENT CONCEPTS
BANKS, W
GREENWOOD, CT
MUIR, DD
[J]. STARKE, 1974, 26 (09): : 289 - 300
[5] CHARACTERIZATION OF STARCH AND ITS COMPONENTS .2. SEMI-MICRO ESTIMATION OF STARCH-CONTENT OF CEREAL GRAINS AND RELATED MATERIALS
BANKS, W
GREENWOO.CT
MUIR, DD
[J]. STARKE, 1970, 22 (04): : 105 - &
[6] Banks W., 1975, STARCH ITS COMPONENT, P5
[7] Amylose and amylopectin content of starches determined by their iodine complex formation
Bates, FL
French, D
Rundle, RE
[J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1943, 65 : 142 - 148
[8] Complex formation between starch and organic molecules
Bear, RS
[J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1944, 66 : 2122 - 2123
[9] DEATHERAGE W. L., 1955, TRANS AMER ASSOC CEREAL CHEMISTS, V13, P31
[10] STUDY OF BAKING PROCESS BY DIFFERENTIAL SCANNING CALORIMETRY
DONOVAN, JW
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1977, 28 (06) : 571 - 578

← 1 2 3 4 →