By Author Unknown

ISBN-10: 0080567819

ISBN-13: 9780080567815

ISBN-10: 0120164361

ISBN-13: 9780120164363

This identify acknowledges the essential relationships among foodstuff technological know-how and nutrients and offers reports of issues in nutrients in addition to nutrition technological know-how.

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Extra resources for Advances in Food and Nutrition Research, Vol. 36

Example text

A, Glu-D3a, as it contains “a” alleles from the loci on each of the three group 1 chromosomes. There is also evidence that some LMW subunits are controlled by genes on the group 6 chromosome (particularly 6DS) based on their solubility in ethanol and capacity to form parallel lines in diagonal electrophoresis (Gupta, 1989). 3 . Triticins The genetic control of triticins has been studied by Singh and Shepherd (1985) using nullisomic-tetrasomic and ditelocentric lines of the variety Chinese Spring.

28 F. , 1961), and this has proved to be a useful classification. The o-gliadins, the highest molecular weight group, are the sulfur-poor prolamins of Shewry et al. (1986). They are clearly separated from other gliadins in SDS electrophoresis (see Fig. 13), whereas there is often some overlap of the a-,p-, and y-gliadins. Gliadins do have disulfide bonds, but all are apparently intramolecular. All gliadins are soluble in aqueous ethanol in their native state and are thus true prolamins. The nomenclature for gliadins has been critically discussed by Bushuk and Sapirstein (1991) and a more precise definition has been proposed.

7 corresponds to gliadins. Four main groups of gliadins are usually distinguished in electrophoresis. These are a,p, -y, and w in decreasing order of mobility and therefore increasing molecular size. 28 F. , 1961), and this has proved to be a useful classification. The o-gliadins, the highest molecular weight group, are the sulfur-poor prolamins of Shewry et al. (1986). They are clearly separated from other gliadins in SDS electrophoresis (see Fig. 13), whereas there is often some overlap of the a-,p-, and y-gliadins.

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


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