Whole-Grain Foods in Health and Disease
Edited by Len Marquart, Joanne L. Slavin, and R.
Gary Fulcher
Whole Grain Foods in Health and Disease provides a broad-based foundation of knowledge about whole grains, including the latest information on health benefits and disease prevention resulting from consumption of whole grains as well as information on consumer knowledge, attitudes, and behaviors toward whole-grain foods. It is the first book of its kind to provide a comprehensive review of current whole grain science and technology, regulatory/policy issues, dietary intake, consumer interest and health promotion. This reference includes the most recent information on whole grain constituents, including dietary fiber, resistant starch,
oligosaccharides, vitamins, trace minerals, phenolic compounds,
phytate, phytoestrogens, plant stanols, and sterols. The book explores how these components may work synergistically to mediate cholesterol, insulin and glucose response, decrease blood pressure, function as antioxidants, bind carcinogens and decrease transit time through the colon, reducing the risk for heart disease, cancer and type 2 diabetes.
Whole Grain Foods in Health and Disease outlines policy and regulatory recommendations that provide additional dietary guidance for consumption of whole grain. The book also addresses the role of industry in creating and promoting great tasting whole grain products.
Scientists, nutritionists, dietitians, diabetic educators, and professionals in the food industry will gain insight into the health promoting benefits of whole-grain foods. Food scientists and technologists will find this reference valuable for developing new whole-grain products and enhancing the taste, quality, and health profile of whole-grain foods.
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2002; 6" x 9" hardcover;
382 pages; 64 tables; 47 black and white illustrations;
Item No. 27292
This title is
available from the
AACC Online Store
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Contents
Wheat Gluten Proteins
Peter R. Shewry
Introduction
Gliadins and Glutenins
Gliadins and Glutenins are Related but Differ in their Aggregation Behaviour
Separation and Classification of Gliadins and Glutenin Subunits
Molecular Relationships of Wheat Gluten Proteins
The Polymorphism and Genetics of Wheat Gluten Proteins
Implications for Gluten Protein Analysis
Fractionation Techniques
Rob. J. Hamer
Introduction
The First Question: Analytical or Preparative?
Characteristics of the Sample that Influence Subsequent Fractionation Procedures
General Factors Influencing Extraction
Potential Pitfalls
Final Remarks on Quantitative Extraction Procedures
Preparative Fractionation
The Native Protein
Functionality Criteria Reflecting Composition
Criteria Reflecting Conformation
Criteria Related to the Actual Functionality of the Protein
The Reconstitution System
The Glutenin Macropolymer
Summary of Functionality Tests
Purification: a Conclusion
Electrophoresis of Wheat Gluten Proteins
Khalil Khan, Gloria Nygard, Norberto E. Pogna, Rosaria Redaelli, Perry K.W. Ng, Roger J. Fido and Peter R. Shewry
Sodium Dodecylsulfate-Polyacrylamide Gel Electrophoresis
Multi-Stacking-Sodium Dodecylsulfate-Polyacrylamide Gel Electrophoresis
(MS-SDS-PAGE)
Lactic Acid-Polyacrylamide Gel Electrophoresis (A-PAGE)
Two-Dimensional IEF × SDS-PAGE and NEPHGE × SDS-PAGE
Western Blotting
HPLC of Gluten Monomeric Proteins
George L. Lookhart, Scott R. Bean and Jerold A. Bietz
Introduction
RP-HPLC
Ion Exchange
Conclusions
Separation of Gluten Proteins by High Performance Capillary Electrophoresis
Scott R. Bean and George L. Lookhart
Introduction
FZCE
SDS-CE
Conclusions
Size Exclusion Chromatography and Flow Field-Flow Fractionation of Wheat Proteins
Ken R. Preston and Susan G. Stevenson
Introduction
Size Exclusion Chromatography
Flow Field-Flow Fractionation
Amino Acid and Protein Sequence Analysis
Peter Koehler
Introduction
Amino Acid Analysis
Peptide and Protein Separation for Sequencing
Automated Edman Degradation
Spectroscopic Analysis of Gluten Protein Structure: Circular Dichroism and Infra-Red.
Arthur S. Tatham and Nikolaus Wellner
Introduction
Infra-Red Spectroscopy
Circular Dichroism Spectroscopy
Small-Scale Quality Measurements
F. Békés, O.M. Lukow, S. Uthayakumaran and G. Mann
Introduction
Mixograph Tests
Micro-scale Farinograph Tests
Small-scale Extension Test
End-product Quality Tests
Incorporation Techniques
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