Download PDF by Author Unknown: Advances in Food and Nutrition Research, Vol. 36

By Author Unknown

ISBN-10: 0080567819

ISBN-13: 9780080567815

ISBN-10: 0120164361

ISBN-13: 9780120164363

This identify acknowledges the vital relationships among nutrition technology and food and provides studies of issues in nutrients in addition to nutrients technology.

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49 WHEAT PROTEINS PHYSICOCHEMISTRYFUNCTIONALITY 2 . Interchange Experiments If we have x flour samples and each is separated into n components, the number of possible distinct combinations of fractions is x". Thus, for two flours, each separated into three equivalent fractions, this number is 23, or 8. Two of the eight combinations are simply the original two flours reconstituted to their original composition. An essential condition for valid interchange experiments is that these reconstituted flours must retain exactly the functional properties of the original ones.

1988; Anderson and Greene, 1989). Model structures for the x- and y-type HMW glutenin subunits are shown in Fig. 19. In general, the HMW subunits consist of three structural domains. At the N terminus, there is a nonrepetitive sequence of some 80-100 residues containing three to five cysteine residues. There is another nonrepetitive sequence of 42 residues at the C terminus (for all subunits studied), including one cysteine. Between these two regions, there are a number of repeated sequences of some 490-700 residues.

N, N terminus; C, C terminus. Representations are very approximately to scale. 3 . , 1990) have made extensive studies of glutenin subunits and gliadins by a range of physical methods. These have included circular dichroism (CD), optical rotary dispersion, nuclear magnetic resonance (NMR), and hydrodynamic methods. , the a helix, p sheet, and random coil. In addition, they have emphasized the evidence for p turns, by which the polypeptide chain turns back on itself. For HMW glutenin subunits, a structure is proposed in which the central region of repeated sequences contains repeated p turns, thought to be organized into a loose spiral.

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Advances in Food and Nutrition Research, Vol. 36 by Author Unknown


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