Functional changes of carboxymethyl potato starch by conjugating with amino acids

Bioscience, Biotechnology and Biochemistry

Volumn 59, Issue 12, 1995, Pages 2203-2206

  Yang, Wenhong ^a   Hattori, Makoto ^a   Takahashi, Koji ^a  

^a TOKYO UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0542417123     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.59.2203     Document Type: Article

References (5)

1. M. Hattori, W. Yang, and K. Takahashi, J. Agric. Food Chem., 43, 2007-2011 (1995).
2. R. J. Smith, in “Starch, Chemistry, and Technology,” eds. by R. L. Whistler and F. F. Paschall, Academic Press, New York, 1967, pp. 569-635.
3. M. Dubois, K. A. Gulles, J. K. Hamilton, P.A. Rebers, and F. Smith, Anal. Chem., 28, 350-356 (1956).
4. K. Takahashi, K. Shirai, and K. Wada, J. Food Sci., 53, 1920-1921 (1988).
5. F. Nakazawa, S. Noguchi, J. Takahashi, and M. Takeda, Agric. Biol. Chem., 49, 953-957 (1985).