Study on α-amylase hydrolysis of potato amylopectin by a quartz crystal microbalance

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 3, 2008, Pages 1091-1096

  Sasaki, Tomoko ^a   Noel, Timothy R ^b   Ring, Steve G ^b  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

Amylopectin; Chitosan; QCMD; R amylase hydrolysis

Indexed keywords

ALTERNATING LAYERS; ENZYMATIC STARCH HYDROLYSIS; OPPOSITE CHARGE; PHOSPHATE GROUP; POLY-L-LYSINE; POTATO AMYLOPECTINS; QCMD; QUARTZ CRYSTAL MICROBALANCE WITH DISSIPATION MONITORING; R-AMYLASE HYDROLYSIS; TRILAYERS;

AMINO ACIDS; AMYLASES; CHITOSAN; ENZYMATIC HYDROLYSIS; MULTILAYERS; PIEZOELECTRIC DEVICES; QUARTZ; QUARTZ CRYSTAL MICROBALANCES;

AMYLOPECTINS;

SOLANUM TUBEROSUM;

EID: 80051851385     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf072424j     Document Type: Conference Paper

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