The Chemistry of Cereal Proteins  book cover
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2nd Edition

The Chemistry of Cereal Proteins




ISBN 9780849327636
Published December 5, 1995 by CRC Press
336 Pages

 
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Book 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

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