The Chemistry of Cereal Proteins, Second EditionCRC Press, 5 dic 1995 - 336 pagine 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. |
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a-amylase A-gliadin activity Advances in Cereal Alanine albumins and globulins aleurone American Association amino acid composition amino acid sequence Arginine Aspartic acid Association of Cereal bands barley Bietz Bushuk Cereal Chem Cereal Chemists cereal grains cereal proteins Cereal Science characterization chromatography components contain cysteine disulfide bonds dough endosperm endosperm proteins enzymes extraction gel electrophoresis gel filtration genes genetic germ gliadin glutamic acid glutamine Gluten Proteins glutenin glutenin subunits Glycine groups high molecular weight high-lysine Histidine hordein hydrophobic investigated isoenzymes isolated Isoleucine kafirin Kasarda kernel Lásztity Leucine lipids low molecular weight lysine lysine content maize Methionine Miflin molecular weight molecular weight storage N-terminal Phenylalanine polypeptides Pomeranz prolamins proline protein bodies protein content protein fractions purothionin residues rheological properties rice separated Shewry soluble sorghum starch structure studies TABLE Threonine triticale Tryptophan Tyrosine urea Valine varieties weight storage proteins wheat flour wheat gluten wheat proteins zein