DIFFERENCE OF MOLECULAR ASSOCIATION IN 2 TYPES OF CURDLAN GEL

被引：41

作者：

KANZAWA, Y

HARADA, T

KOREEDA, A

HARADA, A

OKUYAMA, K

机构：

[1] KOBE WOMENS UNIV,SUMA KU,KOBE 654,JAPAN

[2] OSAKA UNIV,INST SCI & IND RES,IBARAKI,OSAKA 567,JAPAN

[3] TOKYO UNIV AGR & TECHNOL,FAC TECHNOL,KOGANEI,TOKYO 184,JAPAN

来源：

CARBOHYDRATE POLYMERS | 1989年 / 10卷 / 04期

关键词：

D O I：

10.1016/0144-8617(89)90069-6

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：299 / 313

页数：15

共 16 条

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[8] PROPERTIES OF GELS FORMED BY HEAT TREATMENT OF CURDLAN A BACTERIAL BETA-1,3 GLUCAN [J].

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SAITO, H ;

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MISAKI, A ;

HARADA, T .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1967, 31 (10) :1184-&

[9] COMPLEX-FORMATION OF GEL-FORMING BACTERIAL (1-]3)-BETA-D-GLUCANS(CURDLAN-TYPE POLYSACCHARIDES) WITH DYES IN AQUEOUS-SOLUTION [J].

NAKANISH.I ;

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[10]

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