Food Biochemistry and Food Processing (2 edition)

(Steven Felgate) #1

BLBS102-c34 BLBS102-Simpson March 21, 2012 14:7 Trim: 276mm X 219mm Printer Name: Yet to Come


34 Rye Constituents and Their Impact on Rye Processing 669

Boros D, et al. 1993. Extract viscosity as an indirect assay for water-
soluble pentosan content in rye.Cereal Chemistry70: 575–580.
Boros D, Bedford MR. 1999. Influence of water extract viscosity and
exogenous enzymes on nutritive value of rye hybrids in broiler
diets.Journal of Animal and Feed Sciences8: 579–588.
Boros D, et al. 2002. Chick adaptation to diets based on milling
fractions of rye varying in arabinoxylans content.Animal Feed
Science and Technology101: 135–149.
Brijs K, et al. 1999. Proteolytic activities in dormant rye (Secale
cerealeL.) grain.Journal of Agricultural and Food Chemistry
47: 3572–3578.
Brijs K. 2001. Proteolytic enzymes in rye: isolation, characteri-
zation and specificities [Ph. D. dissertation]. Leuven, Belgium:
Katholieke Universiteit Leuven, p. 141.
Brijs K, et al. 2002. Proteolytic enzymes in germinating rye grains.
Cereal Chemistry79: 423–428.
Br ̈ummer JM, Lorenz K. 1991. European developments in wheat
sourdoughs.Cereal Foods World36: 310–314.
Cald ́eron de la Barca AM, et al. 2000. Enzymatic hydrolysis and
synthesis of soy protein to improve its amino acid composition
and functional properties.Journal of Food Science65: 246–253.
Charbonnier L, et al. 1981. Rye prolamins: extractability, separation
and characterization.Journal of Agricultural and Food Chemistry
29: 968–973.
Chen CH, Bushuk W. 1970. Nature of proteins in triticale and
its parental species. I. Solubility characteristics and amino acid
composition of endosperm proteins.Canadian Journal of Plant
Science50: 9–14.
Courtin CM, et al. 1999. Fractionation-reconstitution experiments
provide insight into the role of endoxylanases in bread-making.
Journal of Agricultural and Food Chemistry47: 1870–1877.
Coutinho PM, Henrissat B. 1999. Carbohydrate-active enzymes
server at URL: http://afmb.cnrs-mrs.fr/CAZY/.
Cyran M, et al. 2003. Structural features of arabinoxylans extracted
with water at different temperatures from two rye flours of diverse
breadmaking quality.Journal of Agricultural and Food Chemistry
51: 4404–4416.
Cyran M, et al. 2004. Heterogeneity in the fine structure of alkali-
extractable arabinoxylans isolated from two rye flours with high
and low breadmaking quality and their coexistence with other cell
wall components.Journal of Agricultural and Food Chemistry52:
2671–2680.
Cyran M, Cygankiewicz A. 2004. Variability in the content of water-
extractable and water-unextractable non-starch polysaccharides
in rye flour and their relationship to baking quality parameters.
Cereal Research Communications32: 143–150.
Dedio W, et al. 1975. Distribution of alpha-amylase in triticale
kernel during development.Canadian Journal of Plant Science
55: 29–36.
Delcour JA, et al. 1991. Physico-chemical and functional proper-
ties of rye nonstarch polysaccharides. II. Impact of a fraction
containing water-soluble pentosans and proteins on gluten-starch
loaf volumes.Cereal Chemistry68: 72–76.
Dembinski E, Bany S. 1991. The amino acid pool of high and low
protein rye inbred lines (Secale cerealeL.).Journal of Plant
Physiology138: 494–496.
Denli E, Ercan R. 2001. Effect of added pentosans isolated from
wheat and rye grain on some properties of bread.European Food
Research and Technology212: 374–376.

Dervilly-Pinel G, et al. 2001. Water-extractable arabinoxylan from
pearled flours of wheat, barley, rye and triticale. Evidence for
the presence of ferulic acid dimers and their involvement in gel
formation.Journal of Cereal Science34: 207–214.
Dexter JE, Dronzek BL. 1975. Note on the amino acid composition
of protein fractions from a developing triticale and its rye and
durum wheat parents.Cereal Chemistry52: 587–596.
Ebringerova A, et al. 1990. Structural features of a water-soluble
L-arabino-D-xylan from rye bran.Carbohydrate Research198:
57–66.
Elliott, GO, et al. 2003. A wheat xylanase inhibitor protein (XIP-I)
accumulates in the grain and has homologues in other cereals.
Journal of Cereal Science37: 187–194.
Fabritius M, et al. 1997. Structural changes in insoluble cell walls
in wholemeal rye doughs.Lebensmittel Wissenschaft und Tech-
nologie30: 367–372.
FAOSTAT data. 2004.
Fengler AI, Marquardt RR. 1988a. Water-soluble pentosans from
rye: I. Isolation, partial purification and characterization.Cereal
Chemistry65: 291–297.
Fengler AI, Marquardt RR. 1988b. Water-soluble pentosans from
rye: II. Effects on rate of dialysis and on the retention of nutrients
by the chick.Cereal Chemistry65: 298–302.
Field JM, et al. 1982. The purification and characterization of ho-
mologous high molecular weight storage proteins from grain
of wheat, rye and barley.Theoretical and Applied Genetics62:
329–336.
Field JM, et al. 1983. Aggregation states of alcohol-soluble storage
proteins of barley, rye, wheat and maize.Journal of the Science
of Food and Agriculture34: 362–369.
Figueroa-Espinoza MC, et al. 2002. Enzymatic solubilization of
arabinoxylans from isolated rye pentosans and rye flour by dif-
ferent endo-xylanases and other hydrolyzing enzymes. Effect of
a fungal laccase on the flour extracts oxidative gelation.Journal
of Agricultural and Food Chemistry50: 6473–6484.
Figueroa-Espinoza MC, et al. 2004. Enzymatic solubilization of
arabinoxylans from native, extruded, and high-shear-treated rye
bran by different endo-xylanases and other hydrolyzing enzymes.
Journal of Agricultural and Food Chemistry52: 4240–4249.
Fowler DB, et al. 1990. Environment and genotype influence on
grain protein concentration of wheat and rye.Agronomy Journal
82: 655–664.
Fredriksson H, et al. 1998. The influence of amylose and amy-
lopectin characteristics on gelatinization and retrogradation prop-
erties of different starches.Carbohydrate Polymers35: 119–
134.
Gabor R, et al. 1991. Studies on the germination specific alpha-
amylase and its inhibitor of rye (Secale cereale). 1. Isolation
and characterization of the enzyme.Zeitschrift fur Lebensmittel-
Untersuchung und -Forschung192: 230–233.
Gallant DJ, et al. 1997. Microscopy of starch: evidence of a new level
of granule organization.Carbohydrate Polymers32: 177–191.
Garcia-Olmedo F, et al. 1987. Plant proteinaceous inhibitors of
proteinases and a-amylases.Oxford Surveys of Plant Molecular
and Cell Biology4: 275–334.
Gebruers K, et al. 2001.Triticum aestivumL. endoxylanase in-
hibitor (TAXI) consists of two inhibitors, TAXI I and TAXI
II, with different specificities.Biochemical Journal353: 239–
244.
Free download pdf