Formation of hard gel from a thick amylopectin paste.
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چکیده
منابع مشابه
Mechanism of amylopectin formation by the action of Q enzyme.
It has been previously demonstrated that linear amylose can be transformed with the Q enzyme from potatoes to a branched polysaccharide possessing the chemical and biochemical properties of amylopectin (l-3). A mechanism for its synthesis was first suggested by Bourne and Peat (4) in 1945. They postulated that glucose-l-phosphate is built up by phosphorylase to an unbranched chain, “pseudoamylo...
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ژورنال
عنوان ژورنال: NIPPON SHOKUHIN KOGYO GAKKAISHI
سال: 1989
ISSN: 0029-0394
DOI: 10.3136/nskkk1962.36.5_388