On the nature of the starch-iodine complex

被引：160

作者：

Rundle, RE ^{[1
]}

Foster, JF ^{[1
]}

Baldwin, RR ^{[1
]}

机构：

[1] Iowa State Coll, Dept Chem, Ames, IA USA

来源：

JOURNAL OF THE AMERICAN CHEMICAL SOCIETY | 1944年 / 66卷

关键词：

D O I：

10.1021/ja01240a031

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

引用

页码：2116 / 2120

页数：5

共 14 条

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[2]

BARGER G, 1930, APPL ORGANIC CHEM BI, P127

[3] Amylose and amylopectin content of starches determined by their iodine complex formation [J].

Bates, FL ;

French, D ;

Rundle, RE .

JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1943, 65 :142-148

[4]

FOSTER, 1944, J AM CHEM SOC, V66, P557

[5] Solution viscosities of the amylose components of starch [J].

Foster, JF ;

Hixon, RM .

JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1943, 65 :618-622

[6] New aspects of starch. [J].

Freudenberg, K ;

Schaaf, R ;

Dumpert, G ;

Ploetz, T .

NATURWISSENSCHAFTEN, 1939, 27 :850-853

[7]

Hanes C.S., 1937, NEW PHYTOL, V36, P189

[8]

Hanes C.S., 1937, NEW PHYTOL, V36, P101

[9]

LAND EH, Patent No. 2237567

[10] The configuration of starch in the starch-iodine complex. IV. An X-ray diffraction investigation of butanol-precipitated amylose [J].

Rundle, RE ;

Edwards, FC .

JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1943, 65 :2200-2203

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