Contribution of the net charge to the regulatory effects of amino acids and ε-poly(L-lysine) on the gelatinization behavior of potato starch granules

Bioscience, Biotechnology and Biochemistry

Volumn 70, Issue 1, 2006, Pages 76-85

  Ito, Azusa ^a   Hattori, Makoto ^a   Yoshida, Tadashi ^a   Takahashi, Koji ^a  

^a TOKYO UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (Japan)

Author keywords

poly(L lysine); Amino acid; Gelatinization; Net charge; Potato starch

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; GELATION; POLYMERIZATION; STARCH; SWELLING; VISCOSITY;

Ε-POLY(L-LYSINE); GELATINIZATION; NET CHARGE; POTATO STARCH;

AMINO ACIDS;

AMINO ACID; GELATIN; GLYCINE; POLYLYSINE; STARCH;

ARTICLE; CHEMISTRY; ELECTRICITY; PH; POTATO; TEMPERATURE; VISCOSITY;

AMINO ACIDS; ELECTROSTATICS; GELATIN; GLYCINE; HYDROGEN-ION CONCENTRATION; POLYLYSINE; SOLANUM TUBEROSUM; STARCH; TEMPERATURE; VISCOSITY;

SOLANUM TUBEROSUM;

EID: 31444436402     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.70.76     Document Type: Article

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