The Mechanism for the Synthesis of Starch and Its Relationship to the Newly Proposed Structural Model for DNA. Part I.

Starch ‐ Stärke

Volumn 22, Issue 10, 1970, Pages 352-362

  Erlander, Stig R ^a  

^a Ambassador College ^*  (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84983967831     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.19700221006     Document Type: Article

References (79)

1. Radiochemical Studies on the Production of Starch in Plants. II. Application of Radioactive Data to the Glycogen Precursor and the Amylose Precursor Mechanisms
2. Enzymatic polymerization. II. Branching by rearrangement and its application to the dextran system
3. Recent Advances in Starch Metabolism
4. Observations on the Biosynthesis of the Starch Granule
5. NUCLEIC ACIDS IN PLASTIDS AND STARCH FORMATION*
6. Explanation of Ionic Sequences in Various Phenomena. IX. Interaction of Proteins and Carbohydrates: Concanavalin A and Glucans
7. Protein–carbohydrate interaction. A turbidimetric study of the interaction of concanavalin A with amylopectin and glycogen and some of their enzymic and chemical degradation products
8. Properties of the statistical polymer as applied to amylopectin and glycogen
9. A statistical model for amylopectin and glycogen. The condensation of A-R-Bf1 units
10. A light scattering study of corn amylopectin and its beta-amylase limit dextrin
11. Molecular weight heterogeneity in starch amylopectins
12. Acid hydrolysis and molecular weights of various corn amylopectin and glycogen
13. A Study of the Mild Oxidation of Wheat Starch and Waxy Maize Starch by Sodium Hypochlorite in the Alkaline ph Range
14. Production of Glycogen in Various Genetic Corn Endosperms
15. Physical Properties and Chemical Structure of High-Amylose Corn Starch Fractions
16. Effect of Phosphate Buffer on Dispersed Starch. II. Extrapolated Molecular Weight of Amylopectin
17. Explanation of Ionic Sequences in Various Phenomena X. Protein-Carbohydrate Interactions and the Mechanism for the Staling of Bread
18. Explanation of Ionic Sequences in Various Phenomena. V. Determination of the Structure of DNA and RNA
19. Explanation of Ionic Sequences in Various Phenomena. IV. General Method for Determination of the Type of Bonding in Polymers; Bonds in Ovalbumin, Ribonuclease, Collagen, Hemoglobin, and Starch Determined
20. Nucleic Acids
21. Volume changes accompanying the thermal denaturation of deoxyribonucleic acid. I. Denaturation at neutral pH
22. Infrared study of the state of water in the hydration shell of DNA
23. Hydrodynamic relaxation times of DNA from decay of flow dichroism measurements
24. The Structure of Water and Its Relationship to Hydrocarbon-Water Interactions
25. Circular dichroism of polynucleotides: A general method applied to dimers
26. Circular dichroism of acridine orange bound to DNA
27. On the inherent flexibility of DNA chains
28. The Diurnal Variation of Glycogen in Plants