Food Chemistry

15.2 Individual Constituents 677 Table 15.10.Amino acid composition of the total proteins (mole-%)aof flours from various cereal ...

678 15 Cereals and Cereal Products Table 15.13.Amino acid composition (mole %) of theOsbornefractions of various cereals Amino a ...

15.2 Individual Constituents 679 Table 15.13.(continued) Amino acid Prolamins Wheat Rye Barley Oats Rice Millet Corn Asx 2. 72. ...

680 15 Cereals and Cereal Products cereals,Triticeaeprolamins contain significantly higher levels of glutamic acid and proline. ...

15.2 Individual Constituents 681 Fig. 15.4.Two-dimensional electrophoretic separation of gluteninsaof the wheat cultivarsOkapi(B ...

682 15 Cereals and Cereal Products Fig. 15.5.RP-HPLC of the gliadin fractions of various wheat cultivarsaon Synchro Pac C 18 (50 ...

15.2 Individual Constituents 683 Table 15.14.Classification and properties of gluten proteins HMW MMW HMW Subunits ω-Gliadins LM ...

684 15 Cereals and Cereal Products Fig. 15.6.RP-HPLC of the prolamin fractions of different varieties of cereal (conditions as i ...

15.2 Individual Constituents 685 Fig. 15.7.RP-HPLC of low-molecular (LMW) sub- units of wheat glutelin of the cultivar Rektor on ...

686 15 Cereals and Cereal Products Fig. 15.8.RP-HPLC of the high-molecular (HMW) subunits of the glutelins of different varietie ...

15.2 Individual Constituents 687 Table 15.17. Sequence comparison of the HMW subunits of glutenin a) x-Typ (HMW-subunit IDx5) ∗ ...

688 15 Cereals and Cereal Products Table 15.17. (continued) b) y-Type (HMW subunit 1 By 9) ∗ N-terminal 1 E G E A S R Q L Q CCC ...

15.2 Individual Constituents 689 Table 15.18. Sequence comparison a of an α -gliadin (clone 1235), γ-gliadin (clone genesA), and ...

690 15 Cereals and Cereal Products Fig. 15.9.Electrophoretic separation of the gluteninsa,bof various wheat cultivarscon polyacr ...

15.2 Individual Constituents 691 five times and varies in individual amino acids (Table 15.18). The balanced Tyr/Phe ratio of th ...

692 15 Cereals and Cereal Products Fig. 15.10.Schematic representation of the disulfide structures ofα-gliadins,γ-gliadins and L ...

15.2 Individual Constituents 693 Fig. 15.11.Schematic two-dimensional structures of the C-terminal segments ofγ-gliadin(a),α-gli ...

694 15 Cereals and Cereal Products Fig. 15.12.Schematic representation of the disulfide structures of HMW subunits of the x-type ...

15.2 Individual Constituents 695 Fig. 15.14.Tensile tests of glutens with varying con- tent of gliadin (gluten K from retail whe ...

696 15 Cereals and Cereal Products Table 15.19.Amylases in wheat Properties α-Amylase Iα-Amylase IIβ-Amylase pH optimum 3.6–5.75 ...