The Chemistry of Cereal Proteins: 2nd Edition (Hardback) book cover

The Chemistry of Cereal Proteins

2nd Edition

By Radomir Lasztity

CRC Press

336 pages

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Hardback: 9780849327636
pub: 1995-12-05
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Description

In the past decade, since the first edition was published, the study of cereal protein chemistry has grown and changed. New separation techniques have been introduced while the application of achievements of molecular biology and genetic engineering of proteins has progressed dramatically. This new edition includes these advances and updates the chemistry of cereal proteins for all specialists working in theory and practice of cereal grain production and processing.

Table of Contents

Introduction

References

The Importance and General Characterization of Cereal Proteins

Introduction

General Characteristics of Cereal Proteins

The Biosynthesis of Cereal Proteins

Germination (Sprouting)

The Nutritive Value of Cereal Proteins

Extraction of Cereal Grain Proteins

References

Wheat Proteins

Introduction

Nomenclature, Extraction

Storage Proteins of the Endosperm

Low Molecular Weight Storage Proteins (Gliadins)

High Molecular Weight Storage Proteins (Glutenins)

The Gluten Complex and Factors Influencing Its Rheological Properties

The Quantity and Quality of the Components of the Gluten Complex

Interactions between Protein Components

The Structure of the Gluten Complex

Metabolically Active (Cytoplasmic) Proteins

Enzymes of Wheat

Purothionins

Other Cytoplasmic Proteins

Nutritive Value of Wheat Proteins and Wheat Protein Preparations

References

Rye and Triticale Proteins

Introduction

Protein Content, Its Distribution, and Gross Amino Acid Composition

Storage Proteins of Rye and Triticale

Low Molecular Weight Storage Proteins

High Molecular Weight Storage Proteins

Metabolically Active Proteins

Enzymes

Other Proteins

Nutritive Value of Rye and Triticale Proteins and Protein Concentrates

References

Barley Proteins

Introduction, General Characterization of the Barley Proteins

Structure and Composition of the Barley Storage Proteins

Low Molecular Weight Storage Proteins (Hordeins)

High Molecular Weight Storage Proteins (Glutelins)

Cytoplasmic Proteins of Barley

Albumins and Globulins

Enzymes and Enzyme Inhibitors

Other Proteins

Nutritive (Feeding) Value of Barley Proteins

References

Maize Proteins

Introduction, General Characterization of Maize Proteins

Storage Proteins of Maize

Low Molecular Weight Storage Proteins (Zeins)

High Molecular Weight Storage Proteins (Maize Glutelins)

Cytoplasmic (Metabolically Active) Proteins of Maize

Albumins and Globulins

Enzymes and Enzyme Inhibitors

Other Proteins

Protein Concentrates and Nutritive Value of Maize Proteins

References

Sorghum Proteins

Introduction, General Characterization of Sorghum Proteins

Storage Proteins

Low Molecular Weight Storage Proteins (Kafirins)

High Molecular Weight Storage Proteins (Glutelins)

Cytoplasmic (Metabolically Active) Proteins

Enzymes and Enzyme Inhibitors

Albumins and Globulins

Other Proteins

Nutritive Value of Sorghum Proteins and Protein Concentrates

References

Rice Proteins

Introduction, General Characterization of Rice Proteins

Storage Proteins of Rice

Low Molecular Weight Storage Proteins (Prolamins)

High Molecular Weight Storage Proteins (Glutelins)

Cytoplasmic (Metabolically Active) Proteins

Albumins and Globulins

Enzymes and Enzyme Inhibitors

Other Proteins

Nutritive Value of Rice Proteins

References

Oat Proteins

Introduction, General Characterization of Oat Proteins

Storage Proteins of Oat

Globulins

Oat Prolamins (Avenins)

Oat Glutelin (Residue Protein)

Metabolically Active Proteins

Enzymes

Other Proteins

Nutritive Value of Oat Proteins and Protein Concentrates

References

Millet Proteins

Introduction, General Characterization of Millet Proteins

Storage Proteins

Low Molecular Weight Storage Proteins (Prolamins)

High Molecular Weight Storage Proteins (Glutelins)

Cytoplasmic (Metabolically Active) Proteins

Nutritive Value of Millet Proteins

References

Nonfood Uses of Cereal Proteins

Index

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science