BLBS102-c34 BLBS102-Simpson March 21, 2012 14:7 Trim: 276mm X 219mm Printer Name: Yet to Come
672 Part 5: Fruits, Vegetables, and CerealsShewry PR, et al. 1983. Extraction, separation and polymorphism of
the prolamin storage proteins (secalins) of rye.Cereal Chemistry
60: 1–6.
Shewry PR, et al. 1988. N-terminal amino acid sequences show that
D hordein of barley and high molecular weight (HMW) secalins
of rye are homologous with HMW glutenin subunits of wheat.
Cereal Chemistry65: 510–511.
Shewry PR, Tatham AS. 1990. The prolamin storage proteins of
cereal seeds: structure and evolution.Biochemical Journal267:
1–12.
Shewry PR, et al. 1995. Seed storage proteins: structures and biosyn-
thesis.The Plant Cell7: 945–956.
Shewry PR, Bechtel DB. 2001. Morphology and chemistry of the
rye grain. In: Busuk W, (ed.)Rye: production, chemistry and tech-
nology. 2nd ed. St. Paul, MN: American Association of Cereal
Chemists, pp. 69–127.
Shih FF, Daigle K. 1997. Use of enzymes for the separation of
protein from rice flour.Cereal Chemistry74: 437–441.
Smith AT, et al. 2003. Behavioural, attitudinal and dietary responses
to the consumption of wholegrain foods.Proceedings of the Nu-
trition Society62: 455–467.
Smulikowska S, Nguyen VC. 2001. A note on variability of water
extract viscosity of rye grain from north-east regions of Poland.
Journal of Animal and Feed Sciences10: 687–693.
Tatham AS, Shewry PR. 1991. Conformational analysis of the se-
calin storage proteins of rye (Secale cerealeL.).Journal of Cereal
Science14: 15–23.
Tatham AS, Shewry PR. 1995. The S-poor prolamins of wheat,
barley and rye.Journal of Cereal Science22: 1–16.
T ̈aufel A, et al. 1991. Studies on the germination specificα-amylase
and its inhibitor of rye (Secale cereale). 2. Isolation and character-
ization of the inhibitor.Zeitschrift fur Lebensmittel-Untersuchung
und -Forschung193: 9–14.
T ̈aufel A, et al. 1997. Protein inhibitors of alpha-amylase in mature
and germinating grain of rye (Secale cereale).Journal of Cereal
Science25: 267–273.
Van den Bulck K, et al. 2005. Isolation of cereal arabinogalactan-
peptides and structural comparison of their carbohydrate and pep-
tide moieties.Journal of Cereal Science41: 59–67.
Vanhamel S, et al. 1993. Physicochemical and functional properties
of rye nonstarch polysaccharides. IV. The effect of high molec-
ular weight water-soluble pentosans on wheat-bread quality in a
straight-dough procedure.Cereal Chemistry70: 306–311.Verwimp T, et al. 2004. Isolation and characterization of rye starch.
Journal of Cereal Science39: 85–90.
Vinkx CJA, et al. 1991. Physicochemical and functional properties
of rye nonstarch polysaccharides. III. Oxidative gelation of a
fraction containing water-soluble pentosans and proteins.Cereal
Chemistry68: 617–622.
Vinkx CJA, et al. 1993. Physicochemical and functional properties
of rye nonstarch polysaccharides. V. Variability in the structure
of water-soluble arabinoxylans.Cereal Chemistry70: 311–317.
Vinkx CJA. 1994. Structure and properties of arabinoxylans from
rye [Ph. D. dissertation]. Leuven, Belgium: Katholieke Univer-
siteit Leuven, p. 127.
Vinkx CJA, et al. 1995a. Rye water-soluble arabinoxylans also vary
in their 2-monosubstituted xylose content.Cereal Chemistry72:
227–228.
Vinkx CJA, et al. 1995b. Physicochemical and functional properties
of rye nonstarch polysaccharides. VI. Variability in the struc-
ture of water-unextractable arabinoxylans.Cereal Chemistry72:
411–418.
Vinkx CJA, Delcour JA. 1996. Rye (Secale cereale) arabinoxylans:
a critical review.Journal of Cereal Science23: 1–14.
Wannerberger L, et al. 1997. Interfacial behaviour of secalin and
rye flour-milling streams in comparison with gliadin.Journal of
Cereal Science25: 243–252.
Wasserman LA, et al. 2001. The application of different physical
approaches for the description of structural features in wheat and
rye starches. A DSC study.Starch53: 629–634.
Weipert D. 1993a. Verarbeitungswert von deutschen Roggensorten.
Getreide Mehl und Brot47(2): 6–12.
Weipert D. 1993b. Messung der Auswuchsfestigkeit bei Roggen.
Getreide Mehl und Brot47(4): 3–9.
Weipert D. 1994. Beschreibung des Verarbeitungswertes neuer
Roggensorten.Getreide Mehl und Brot4: 3–5.
Weipert D. 1997. Processing performance of rye as compared to
wheat.Cereal Foods World42: 706–712.
Wu WU, et al. 1998. Hydrophobicity, solubility and emulsifying
properties of soy protein peptides prepared by papain modifi-
cation and ultrafiltration.Journal of the American Oil Chemists
Society75: 845–850.
Zwingelberg H, Sarkar A. 2001. Milling of rye. In: Busuk W (ed.)
Rye: production, chemistry and technology. 2nd ed. St. Paul,
Minnesota, USA: American Association of Cereal Chemists,
pp. 129–145.