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Journal of Carbohydrate Chemistry Volume 14, 1995 - Issue 4-5
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Original Articles

Evidence for Conformational Transitions in Amylose1

Masakuni Tako Department of Bioscience and Biotechnology, University of the Ryukyus, Nishihara, Okinawa, 903-01, Japan
&
Susumu Hizukuri Department of Applied Biochemistry and Technology, Kagoshima University, Kagoshima, 890, Japan
Pages 613-622 | Received 12 Sep 1994, Accepted 03 Jan 1995, Published online: 23 Aug 2006

Citations (24)

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Read on this site (2)

Masakuni Tako & Susumu Hizukuri. (1999) Gelatinization Mechanism of Rice Starch. Journal of Carbohydrate Chemistry 18:5, pages 573-584.
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Masakuni Tako & Susumu Hizukuri. (1997) Molecular Origin for the Thermal Stability of Rice Amylopectin . Journal of Carbohydrate Chemistry 16:4-5, pages 655-666.
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Articles from other publishers (22)

T. Niranjana Prabhu & K. Prashantha. (2018) A review on present status and future challenges of starch based polymer films and their composites in food packaging applications. Polymer Composites 39:7, pages 2499-2522.
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Masakuni Tako, Rintaro Ohtoshi, Kazutaka Kinjyo & Shuntoku Uechi. (2016) The Novel Pyruvated Glucogalactan Sulfate Isolated from the Red Seaweed, <i>Hypnea pannosa</i>. Advances in Biological Chemistry 06:03, pages 114-125.
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Masakuni Tako, Seiko kitajima, Takuya Yogi, Keiko Uechi, Masayuki Onaga, Yukihiro Tamaki & Shuntoku Uechi. (2016) Structure-Function Relationship of a Gellan Family of Polysaccharide, S-198 Gum, Produced by Alcaligenes ATCC31853. Advances in Biological Chemistry 06:03, pages 55-69.
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Masakuni Tako, Makie Tamanaha, Yoshiyuki Tamashiro & Shuntoku Uechi. (2015) Structure of Ulvan Isolated from the Edible Green Seaweed, Ulva pertusa. Advances in Bioscience and Biotechnology 06:10, pages 645-655.
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Masakuni Tako. (2015) The Principle of Polysaccharide Gels. Advances in Bioscience and Biotechnology 06:01, pages 22-36.
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Masakuni Tako, Yukihiro Tamaki, Takeshi Teruya & Yasuhito Takeda. (2014) The Principles of Starch Gelatinization and Retrogradation. Food and Nutrition Sciences 05:03, pages 280-291.
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Yukihiro Tamaki, Teruko Konishi & Masakuni Tako. (2011) Gelation and Retrogradation Mechanism of Wheat Amylose. Materials 4:10, pages 1763-1775.
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Masakuni Tako, Takeshi Teruya, Yukihiro Tamaki & Teruko Konishi. (2009) Molecular origin for rheological characteristics of native gellan gum. Colloid and Polymer Science 287:12, pages 1445-1454.
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Masakuni Tako, Yukihiro Tamaki, Takeshi Teruya, Teruko Konishi, Kiyoshi Shibanuma, Isao Hanashiro & Yasuhito Takeda. (2009) Rheological Characteristics of Halberd Wheat Starch. Starch - Stärke 61:5, pages 275-281.
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Wei-Li Wei, Bao-Yuan Guo & Jin-Ming Lin. (2009) Ultra-high concentration of amylose for chiral separations in capillary electrophoresis. Journal of Chromatography A 1216:9, pages 1484-1489.
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Toshiyuki Kida, Takashi Minabe, Suguru Nakano & Mitsuru Akashi. (2008) Fabrication of Novel Multilayered Thin Films Based on Inclusion Complex Formation between Amylose Derivatives and Guest Polymers. Langmuir 24:17, pages 9227-9229.
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P. Bernazzani, V.K. Peyyavula, S. Agarwal & R.K. Tatikonda. (2008) Evaluation of the phase composition of amylose by FTIR and isothermal immersion heats. Polymer 49:19, pages 4150-4158.
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Toshiyuki Kida, Takashi Minabe, Shogo Okabe & Mitsuru Akashi. (2007) Partially-methylated amyloses as effective hosts for inclusion complex formation with polymeric guests. Chemical Communications:15, pages 1559.
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Piyarat Noosuk, Sandra E. Hill, Imad A. Farhat, John R. Mitchell & Pasawadee Pradipasena. (2005) Relationship between Viscoelastic Properties and Starch Structure in Rice from Thailand. Starch - Stärke 57:12, pages 587-598.
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Masakuni Tako & Hajime Tamaki. (2005) Molecular Origin for the Thermal Stability of S-88 Gum Produced by Pseudomonas ATCC 31554. Polymer Journal 37:7, pages 498-505.
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M. Tako. (2003) Rheological Characteristics of Fucoidan Isolated from Commercially Cultured Cladosiphon okamuranus. Botanica Marina 46:5.
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Masakuni Tako & Susumu Hizukuri. (2002) Gelatinization mechanism of potato starch. Carbohydrate Polymers 48:4, pages 397-401.
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M. TakoS. Hizukuri. (2000) Retrogradation Mechanism of Rice Starch. Cereal Chemistry Journal 77:4, pages 473-477.
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Masakuni Tako & Susumu Hizukuri. (2000) Molecular origin for the thermal stability of Koshihikari rice amylopectin. Food Research International 33:1, pages 35-40.
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Krzysztof Polewski & Danuta Napierała. (1999) Amylose–dye complexes in cationic micelles: an optical spectroscopy study. Carbohydrate Research 315:1-2, pages 35-47.
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Masakuni Tako. (1996) Molecular origin for the thermal stability of schizophyllan. Polymer Gels and Networks 4:4, pages 303-313.
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Masakuni Tako. (1996) Molecular Origin for the Thermal Stability of Waxy-rice (Kogane) Starch. Starch - Starke 48:11-12, pages 414-417.
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