دانلود کتاب The Chemistry of Cereal Proteins

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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

Structure and Composition of the Barley Storage Proteins

Low Molecular Weight Storage Proteins (Hordeins)

High Molecular Weight Storage Proteins (Glutelins)

Cytoplasmic Proteins of Barley

Albumins and Globulins

Enzymes and Enzyme Inhibitors

Other Proteins

Nutritive (Feeding) Value of Barley Proteins

References

Maize Proteins

Introduction, General Characterization of Maize Proteins

Storage Proteins of Maize

Low Molecular Weight Storage Proteins (Zeins)

High Molecular Weight Storage Proteins (Maize Glutelins)

Cytoplasmic (Metabolically A