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J-GLOBAL ID：201702235579954839   Reference number：17A0267510

Preparation and properties of amylose/soy lecithin inclusion complex

アミロース/大豆レシチン複合体の調製とその性質研究【JST・京大機械翻訳】

Author (4)： Wang Pingping (School of Food Science and Engineering,South China University of Technology) ,  Li Hong (School of Food Science and Engineering,South China University of Technology) ,  Tan Sen (School of Food Science and Engineering,South China University of Technology) ,  Luo Zhigang (School of Food Science and Engineering,South China University of Technology)
Material： Shipin Gongye Keji  (Science and Technology of Food Industry)
Volume： 37  Issue： 22  Page： 254-258,263  Publication year： 2016 
JST Material Number： C2152A  ISSN： 1002-0306  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)

Abstract/Point： Objective: In order to prepare...

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Thesaurus term： Starch ,  X-Ray Diffraction ,  structural property ,  characterization ,  clathrate compound ,  tapioca ,  optimum condition ,  Reaction Time ,  optimization ,  reaction temperature ,  *Amylose ,  differential scanning calorimetry ,  NMR spectra ,  reaction efficiency ,  *soybean lecithin ,  modification

Author keywords (4)： amylose ,  soybean lecithin ,  enzymatic hydrolysis ,  inclusion complex

JST classification (2)： Molecular compounds  (CE02000C) ,  Starch  (FJ05030W)

Terms in the title (6)： アミロース ,  大豆レシチン ,  複合体 ,  調製 ,  性質 ,  研究