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J-GLOBAL ID：200902296389173760   Reference number：04A0111777

Analysis of Amylose Chain Lengths Forming Complexes with Lysophosphatidylcholines

リゾホスファチジルコリンと複合体を形成するアミロース鎖長の解析

Author (4)： YAMASHITA MASATSUGU (太陽化学 総研) ,  TANIGUCHI HAJIME (中部大 応用生物) ,  ONOGI SATORU (三重大 生物資源) ,  HISAMATSU MAKOTO (三重大 生物資源)
Material： Journal of Applied Glycoscience  (応用糖質科学)
Volume： 51  Issue： 1  Page： 51-54  Publication year： Jan. 20, 2004 
JST Material Number： F0614A  ISSN： 1344-7882  CODEN： JAGLFX  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： JAPANESE (JA)

Thesaurus term： *amylose ,...

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JST classification (2)： Starch  (FJ05030W) ,  Biochemistry of lipids in general  (EB05010B)

Substance index (8)： Palmitoyllysophosphatidylcholine ,  1-Decanoylphosphatidylcholine ,  Lauroyl lysophosphatidylcholine ,  Myristoyllysophosphatidylcholine ,  Stearoyllysophosphatidylcholine ,  Oleoyl lysophosphatidylcholine ,  Linoleoyllysophosphatidylcholine ,  Arachidoyl lysophosphatidyl choline

Reference (12)：

• 1) 藤野安彦:穀物の脂質.油化学,32,67-81 (1983).
• 2) S.L. Tan and W. Morrison: The distribution of lipids in the germ, endosperm, pericarp and tip cap of amylomaise, LG-11 hybrid maize and waxy maize. J. Am. Oil Chem. Soc., 56, 531-535 (1979).
• 3) T. Riisom, N. Krog and J. Eriksen: Amylose complexing capacities of cis- and trans-unsaturated monoglycerides in relation to their functionality in bread. J. Cereal Sci., 2, 105-118 (1984).
• 4) S. Raphaelides and J. Karkalas: Thermal dissociation of amylose-fatty acid complexes. Carbohydr. Res., 172, 65-82 (1988).
• 5) J. Lagendijk and H.J. Pennings: Relation between complex formation of starch with monoglycerides and the firmness of bread. Cereal Sci. Today, 15, 354-365 (1970).

Terms in the title (5)： リゾホスファチジルコリン ,  複合体 ,  アミロース ,  鎖長 ,  解析