Description |
1 online resource (363 pages) |
Contents |
Cover; Half Title; Title Page; Copyright; The Author; Preface; Table of Contents; Chapter 1 Introduction; References; Chapter 2 The Importance and General Characterization of Cereal Proteins; I Introduction; II General Characteristics of Cereal Proteins; III The Biosynthesis of Cereal Proteins; IV Germination (Sprouting); V The Nutritive Value of Cereal Proteins; VI Extraction of Cereal Grain Proteins; References; Chapter 3 Wheat Proteins; I Introduction; II Nomenclature, Extraction; III Storage Proteins of the Endosperm; A Low Molecular Weight Storage Proteins (Gliadins) |
|
1 Separation, Nomenclature, and Identification of Varieties2 Composition and Structure; 3 Gliadin-Lipid and Gliadin-Carbohydrate Interactions; 4 Other Proteins Found in Gliadin Preparations; 5 Nutritive Value of Gliadins; B High Molecular Weight Storage Proteins (Glutenins); 1 Separation, Nomenclature; 2 Composition and Structure; 3 Interactions of the High Molecular Weight Proteins with Lipids and Carbohydrates; IV The Gluten Complex and Factors Influencing its Rheological Properties; A The Quantity and Quality of the Components of the Gluten Complex |
|
B Interactions Between Protein Components1 Disulfide Bonds; 2 Hydrogen Bonds; a Influence of Deamidation; b Effect of Esterification; c Effect of Acylation; 3 Hydrophobic Interactions; a Effect of Hydrocarbons on the Rheological Properties of Gluten; b Effect of Fatty Acids on the Rheological Properties of Gluten; c Effect of Hydrocarbons on the Formation of Gluten in the Presence of Urea; C The Structure of the Gluten Complex; V Metabolically Active (Cytoplasmic) Proteins; A Enzymes of Wheat; 1 Amylases and Proteases; 2 Other Enzymes; B Purothionins; C Other Cytoplasmic Proteins |
|
VI Nutritive Value of Wheat Proteins and Wheat Protein PreparationsReferences; Chapter 4 Rye and Triticale Proteins; 1 Introduction; II Protein Content, its Distributions and Gross Amino Acid Composition; III Storage Proteins of Rye and Triticale; A Low Molecular Weight Storage Proteins; B High Molecular Weight Storage Proteins; IV Metabolically Active Proteins; A Enzymes; B Other Proteins; V Nutritive Value of Rye and Triticale Proteins and Protein Concentrates; References; Chapter 5 Barley Proteins; I Introduction, General Characterization of the Barley Proteins |
|
II Structure and Composition of the Barley Storage ProteinsA Low Molecular Weight Storage Proteins (Hordeins); B High Molecular Weight Storage Proteins (Glutelins); III Cytoplasmic Proteins of Barley; A Albumins and Globulins; B Enzymes and Enzyme Inhibitors; 1 Enzymes; 2 Enzyme Inhibitors; C Other Proteins; IV Nutritive (Feeding) Value of Barley Proteins; References; Chapter 6 Maize Proteins; I Introduction, General Characterization of Maize Proteins; II Storage Proteins of Maize; A Low Molecular Weight Storage Proteins (Zeins); B High Molecular Weight Storage Proteins (Maize Glutelins) |
Notes |
1 Extraction and Separation |
|
Print version record |
Subject |
Grain.
|
|
grain (seed)
|
|
Grain
|
Form |
Electronic book
|
ISBN |
9781351411196 |
|
1351411195 |
|