Get Advances in Food and Nutrition Research, Vol. 36 PDF

By Author Unknown

ISBN-10: 0080567819

ISBN-13: 9780080567815

ISBN-10: 0120164361

ISBN-13: 9780120164363

This identify acknowledges the essential relationships among nutrients technology and foodstuff and provides experiences of themes in food in addition to nutrients technology.

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Extra resources for Advances in Food and Nutrition Research, Vol. 36

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Gluten proteins are high in glutamic and aspartic acids (mostly in the amidated forms as glutamine and asparagine) and are low in some of the essential amino acids, particularly lysine in comparison to the nongluten proteins. Even among subgroups of the same protein family, however, there are notable differences in composition. For example, the w-gliadins are deficient in sulfur-containing amino acids, relative to all the other gliadins. B. STRUCTURE OF MONOMERIC PROTEINS AND POLYMERIC SUBUNITS I.

These have included circular dichroism (CD), optical rotary dispersion, nuclear magnetic resonance (NMR), and hydrodynamic methods. , the a helix, p sheet, and random coil. In addition, they have emphasized the evidence for p turns, by which the polypeptide chain turns back on itself. For HMW glutenin subunits, a structure is proposed in which the central region of repeated sequences contains repeated p turns, thought to be organized into a loose spiral. It is suggested that such a structure may be intrinsically elastic and could be a key to explaining the elastic properties of doughs, contributed by the HMW glutenin subunits.

Residue (concentrated in glutenin) 1. Percentage of total gluten protein Percent contribution to loaf volume difference 37 0 40 70 23 30 "Data are for two flours and are found by interchange. From MacRitchie (1980a). 50 F. MACNTCHIE B. RESULTS OF SURVEYS 1 . Qualitative Relationships Many correlation studies have been reported in which flour properties have been related to specific aspects of protein composition. , 1987b), established that certain HMW glutenin subunits were associated with positive effects on flour properties whereas others were associated with negative effects.

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Advances in Food and Nutrition Research, Vol. 36 by Author Unknown

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