The Chemistry of Cereal Proteins, Second Edition [Hardcover]

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.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<l³!