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Molecular Structure of Sorghum and Waxy Sorghum Starches

원문정보

Young-Joo Han, Jong-Tae Park, Quang Tri Le, Jae-Hoon Shim, Van Dao Nguyen, Yong-Ro Kim, Kwan-Hwa Park

한국식품과학회 Food Science and Biotechnology Volume 17 Number 1 2008.02 pp.176-179
피인용수 : 0건 (자료제공 : 네이버학술정보)

목차

Abstract
 Introduction
 Materials and Methods
  Starches
  Enzymes and reagents
  Measurement of amylose contenst
  Fractionation of amylopectin
  Analysis of chain length distribution of amylopectin
  Measurement of average anylopectin chain length
  Kinetic studies on amylopectin digestion
 Results and Discussion
  Amylose contents of various starches
  Moleular structure of amylopectin
  Average chain length
 References

키워드

저자정보

  • Young-Joo Han Center for Agricultural Biomaterials and Department of Food Science and technology, Seoul National University
  • Jong-Tae Park Center for Agricultural Biomaterials and Department of Food Science and technology, Seoul National University
  • Quang Tri Le Center for Agricultural Biomaterials and Department of Food Science and technology, Seoul National University
  • Jae-Hoon Shim Center for Agricultural Biomaterials and Department of Food Science and technology, Seoul National University
  • Van Dao Nguyen Faculty of Biotechnology, Hanoi Open University
  • Yong-Ro Kim Center for Agricultural Biomaterials and Department of Biosystems & Biomaterials Science and Engineering, Seoul National University
  • Kwan-Hwa Park Center for Agricultural Biomaterials and Department of Food Science and technology, Seoul National University

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