The Chemistry of Cereal Proteins, Second Edition

In the past decade, since the first edition was published, the study of cereal protein chemistry has grown and changed. New separation techniques have been introduced while the application of achievements of molecular biology and genetic engineering of proteins has progressed dramatically. This new edition includes these advances and updates the chemistry of cereal proteins for all specialists working in theory and practice of cereal grain production and processing.

IntroductionReferencesThe Importance and General Characterization of Cereal ProteinsIntroductionGeneral Characteristics of Cereal ProteinsThe Biosynthesis of Cereal ProteinsGermination (Sprouting)The Nutritive Value of Cereal ProteinsExtraction of Cereal Grain ProteinsReferencesWheat ProteinsIntroductionNomenclature, ExtractionStorage Proteins of the EndospermLow Molecular Weight Storage Proteins (Gliadins)High Molecular Weight Storage Proteins (Glutenins)The Gluten Complex and Factors Influencing Its Rheological PropertiesThe Quantity and Quality of the Components of the Gluten ComplexInteractions between Protein ComponentsThe Structure of the Gluten ComplexMetabolically Active (Cytoplasmic) ProteinsEnzymes of WheatPurothioninsOther Cytoplasmic ProteinsNutritive Value of Wheat Proteins and Wheat Protein PreparationsReferencesRye and Triticale ProteinsIntroductionProtein Content, Its Distribution, and Gross Amino Acid CompositionStorage Proteins of Rye and TriticaleLow Molecular Weight Storage ProteinsHigh Molecular Weight Storage ProteinsMetabolically Active ProteinsEnzymesOther ProteinsNutritive Value of Rye and Triticale Proteins and Protein ConcentratesReferencesBarley ProteinsIntroduction, General Characterization of the Barley ProteinsStructure and Composition of the Barley Storage ProteinsLow Molecular Weight Storage Proteins (Hordeins)High Molecular Weight Storage Proteins (Glutelins)Cytoplasmic Proteins of BarleyAlbumins and GlobulinsEnzymes and Enzyme InhibitorsOther ProteinsNutritive (Feeding) Value of Barley ProteinsReferencesMaize ProteinsIntroduction, General Characterization of Maize ProteinsStorage Proteins of MaizeLow Molecular Weight Storage Proteins (Zeins)High Molecular Weight Storage Proteins (Maize Glutelins)Cytoplasmic (Metabolically Active) Proteins of MaizeAlbumins and GlobulinsEnzymes and Enzyme InhibitorsOther ProteinsProtein Concentrates and Nutritive Value of Maize ProteinsReferencesSorghum ProteinsIntroduction, General Characterization of Sorghum ProteinsStorage ProteinsLow Molecular Weight Storage Proteins (Kafirins)High Molecular Weight Storage Proteins (Glutelins)Cytoplasmic (Metabolically Active) ProteinsEnzymes and Enzyme InhibitorsAlbumins and GlobulinsOther ProteinsNutritive Value of Sorghum Proteins and Protein ConcentratesReferencesRice ProteinsIntroduction, General Characterization of Rice ProteinsStorage Proteins of RiceLow Molecular Weight Storage Proteins (Prolamins)High Molecular Weight Storage Proteins (Glutelins)Cytoplasmic (Metabolically Active) ProteinsAlbumins and GlobulinsEnzymes and Enzyme InhibitorsOther ProteinsNutritive Value of Rice ProteinsReferencesOat ProteinsIntroduction, General Characterization of Oat ProteinsStorage Proteins of OatGlobulinsOat Prolamins (Avenins)Oat Glutelin (Residue Protein)Metabolically Active ProteinsEnzymesOther ProteinsNutritive Value of Oat Proteins and Protein ConcentratesReferencesMillet ProteinsIntroduction, General Characterization of Millet ProteinsStorage ProteinsLow Molecular Weight Storage Proteins (Prolamins)High Molecular Weight Storage Proteins (Glutelins)Cytoplasmic (Metabolically Active) ProteinsNutritive Value of Millet ProteinsReferencesNonfood Uses of Cereal ProteinsIndex

Radomir Lasztity