Art

J-GLOBAL ID：200902241206555628   Reference number：03A0140635

Characteristics of Amylose Forming Complexes with Glycerol Monooleate and Monostearate.

オレイン酸モノグリセリドおよびステアリン酸モノグリセリドと複合体を形成するアミロースの特性

Author (6)： YAMASHITA M (Taiyo Kagaku Central Res. Lab., Mie, JPN) ,  ADACHI H (Taiyo Kagaku Central Res. Lab., Mie, JPN) ,  NAKAMURA T (Taiyo Kagaku Central Res. Lab., Mie, JPN) ,  TANIGUCHI H (Chubu Univ., Aichi, JPN) ,  ONOGI S (Mie Univ., Mie, JPN) ,  HISAMATSU M (Mie Univ., Mie, JPN)
Material： Journal of Applied Glycoscience  (応用糖質科学)
Volume： 50  Issue： 1  Page： 37-39  Publication year： Jan. 20, 2003 
JST Material Number： F0614A  ISSN： 1344-7882  CODEN： JAGLFX  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *Amylose ,...

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JST classification (1)： Starch  (FJ05030W)

Substance index (2)： Oleic Acid ,  Stearic acid

Reference (11)：

• YAMASHITA, M. Starch complexing capacities of polyhydric alcohol esters of unsaturated fatty acids. Nippon Shokuhin Kagaku Kogaku Kaishi. 2000, 47, 112-119
• YAMASHITA, M. Starch complexing capacity of soy lysophospholipid prepared by enzyme hydrolysis. Nippon Nogeikagaku Kaishi. 2000, 74, 19-25
• NESZMELY, A. Biomolecular modelling : An interactive program for the visualization and modelling of carbohydrate (starch and oligosaccharide) complexes in solution. Starch : Starke. 1987, 39, 393-396
• GODET, M. C. Molecular modelling of the specific interactions involved in the amylose complexation by fatty acids. Int. J. Biol. Macromol. 1993, 15, 11-16
• LAGENDIJK, J. Relation between complex formation of starch with monoglycerides and the firmness of bread. Cereal Sci. Today. 1970, 15, 354-365

Terms in the title (5)： オレイン酸 ,  モノグリセリド ,  ステアリン酸モノグリセリド ,  複合体 ,  アミロース