Wheat starch has been completely digested with bacterial a-amylase, and the pattern of oligosaccharides obtained from this digestion varies with starches from di β erent wheat varieties. Wheat varieties of good Japanese noodlemaking quality (based on sensory testing) give relatively small amounts of
A contribution to the theory of periodate oxidation of starch
β Scribed by D. Mejzler; J. Schmorak; M. Lewin
- Publisher
- John Wiley and Sons
- Year
- 1963
- Tongue
- English
- Weight
- 296 KB
- Volume
- 7
- Category
- Article
- ISSN
- 0021-8995
No coin nor oath required. For personal study only.
π SIMILAR VOLUMES
Applying the wave functions and exciton energies determined and . described in two previous articles for YBa Cu O , we calculated the effective potential 2 3 7 V assuming as a first approximation of the ''two-bands'' model an excitonic mechanism e f f for superconductivity. With the help of the obta
## Abstract Oxidative damage to DNA appears to be a factor in cancer, yet explanations for why highly elevated levels of such lesions do not always result in cancer remain elusive. Much of the genome is nonβcoding and lesions in these regions might be expected to have little biological effect, an i
Changes in the viscosity of amylose that had been oxidized in an aqueous medium a t p H 3.0 by sodium metaperiodate were followed aa a function of time. Levels of 20, 40, 60,80, and 100% periodate oxidation were attained. The rate of hydroxyl ion cleavage of the periodate-oxidized amylose [d( l/[q]Z