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Book Cover
E-book
Author Lasztity, Radomir

Title The Chemistry of Cereal Proteins, Second Edition
Edition 2nd ed
Published Bosa Roca : Taylor and Francis, 1995

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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