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| 1 | 分子动力学模拟研究直链淀粉与α-亚油酸的包合行为显示文摘α-亚油酸和直链淀粉可以形成热力学稳定复合物。为了研究α-亚油酸影响直链淀粉构象的机理、复合物的构象趋势及复合作用过程中氢键的变化情况,在373 K条件下进行了长时间(500 ns)的全原子分子动力学模拟。模拟发现在有/无α-亚油酸存在的情况下,在500 ns内都可以观察到大量有序到无序的构象转变,这表明直链淀粉和α-亚油酸之间结合作用微弱。原子均方根偏差(RMSD)、α-亚油酸与直链淀粉轴心间距、氢键增加都证明直链淀粉-α-亚油酸复合物的形成是热力学自发行为。 | 冯涛 王旭 庄海宁 Feng Chen Bruce R Hamaker Osvaldo Campanella 王凯 | 2016 | 中国粮油学报2016，31，4： | 3 |
| 2 | A three component interaction among starch, protein, and free fatty acids revealed by pasting profiles 显示文摘 | Zhang G Y Hamaker B R | 2003 | J Agric Food Chem2003，51，9： | 1 |
| 3 | The London-van Der Waals Attraction Between Spherical Particles 显示文摘 | Hamaker H C | 1937 | Physica1937，，10： | 1 |
| 4 | Effect of disulfide bond- containing protein on rice starch gelatinization and pasting显示文摘 | Hamaker B R Griffin V K | 1993 | Cereal Chem1993，70，4： | 1 |
| 5 | Slow digestion property of native cereal starches 显示文摘 | Zhang G Y Ao Z H Hamaker B R | 2006 | Biomaeromolecules2006，7，： | 1 |
| 6 | Amylopectin fine structure and rice starch paste breakdown显示文摘 | Han X Z Hamaker B R | | 0，，03： | 1 |
| 7 | A three component interaction among starch,protein,and free fatty acids revealed by pasting profiles显示文摘 | Zhang G Hamaker B R | | 0，，： | 1 |
| 8 | Physicochem~cal, structural, and digesti~ihty properties of enzymatic modified plantain and mango starches 显示文摘 | Casarrubias- Castillo M G Hamaker B R Rodriguez-Ambriz S L Be~o-P~rez L A_ | 2012 | Starch/Starke2012，64，4： | 1 |
| 9 | Incidence and short-term outcome of acute lung injury in mechanically ventilated children显示文摘 | Dahlem P van Aalderen WM Hamaker ME | 2003 | Eur Respir J2003，22，： | 1 |
| 10 | Elongation factor 1 alpha concentration is highly correlated with the lysine content of maize endosperm显示文摘 | Habben J E Moro G L Hunter B G Hamaker B R Larkins B A | 1995 | Proceedings of The National Academy of USA1995，92，： | 1 |
| 11 | Amylopectin fine structure and rice starch paste breakdown显示文摘 | Han X Z Hamaker B R | 2001 | Journal of Cereal Science2001，34，： | 1 |
| 12 | Elongation factor la concentration is highly correlated with the lysine content of maize endosperm显示文摘 | HABBEN J E MORO G L HUNTER B G HAMAKER B R LARKINS B A | 1995 | Proc Natl Acad Sci USA1995，92，： | 1 |
| 13 | Amylopectin fine structure and rice starch paste breakdown 显示文摘 | Han X Z Hamaker B R | 2001 | Journal of Cereal Science2001，34，： | 1 |
| 14 | Struc- tural differences among alkali-soluble arabinoxylans from maize ( zea mays) ,rice ( oryza sativa) ,and wheat ( tritic- um aestivum) brans influence human fecal fermentation profiles 显示文摘 | Devin J Rose John A Patterson Bruce R Hamaker | 2010 | Agricultural and Food Chemistry2010，58，： | 1 |
| 15 | Slowly digestible starch: concept, mechanism, and proposed extended glycemic index 显示文摘 | Zhang G Y Hamaker B R | 2009 | Critical reviews in food science and nutrition2009，49，10： | 1 |
| 16 | In vitro protein digesti- bility of developing and mature grain in relation to α - , β-, and γ- kafirin disulphide cross- linking显示文摘 | Oria M P Hamaker B R Schull J M | 1995 | Journal of Cereal Science1995，22，1： | 1 |
| 17 | Storage retrogradation behavior of sorghum maize and rice starch pastes related to amylopectin fine structure显示文摘 | MATALANIS A M CAMPANEIIA O H HAMAKER B R | | 0，，1： | 1 |
| 18 | Effect of disulfide bond-containing protein on rice starch gelatinization and pasting 显示文摘 | Hamaker B R Griffin V K | 1993 | Cereal Chemistry1993，70，： | 1 |
| 19 | Effect of disulfide bond-containing protein on rice starch gelatinization and pasting显示文摘 | Hamaker B R Griffin V K | 1993 | Cereal Chemistry1993，70，4： | 1 |
| 20 | Factors affecting sorghum protein digestibility显示文摘 | K.G Duodu J.R.N Taylor P.S Belton B.R Hamaker | 2003 | Journal of Cereal Science2003，，2： | 1 |
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