1. Some General Aspects of Enzyme Chemistry. (Clyde
E. Stauffer)
I. Introduction
II. Enzyme Kinetics
D. Effect of pH- E. Temperature Effects
III. Enzyme Inhibition
IV. Analytical Methods
2. Methods for the Purification and Separation of Cereal
Enzymes and Their Multiple Forms. (B. A. Marchylo and J. E.
Krueger)
I. Introduction
II. General Considerations
II. Classical Enzyme Purification Procedures
IV. Zone Electrophoresis
V. Isoelectric Focusing
VI. Isoelectric Focusing in Immobilized pH Gradients
VII. Detection (Visualization) of Enzyme Zones
VIII. Chromatofocusing
IX. Ion-exchange Column Chromatography
X. Gel Filtration Chromatography
XI. Affinity Chromatography
XII. High-Performance Liquid Chromatography
3. Enzyme Structural Genes and Their Exploitation in Wheat
Genetics and Breeding. (Charles C. Ainsworth and
Michael D. Gale)
I. Introduction
II. a-Amylase Structural Genes in Wheat
III. The Application of -Amylase Variation to Wheat Genetics
and Breeding
IV. Summary of a-Amylase Genetics
V. B-Amylase Structural Genes in Wheat
VI. The Genetics of Other Enzyme Systems in Wheat and Their
Applications
VII. Conclusions
4. Physiological Aspects of Enzymes During Grain Development
and Germination. (C. M. Duffus)
I. Introduction
II. Developmental Morphology
III. Supply of Assimilate and Other Substances During Grain
Development
IV. Enzymology of Caryopsis Development
V. Plant Growth Regulators and Grain Development
VI. The Mature Seed
VII. Dormancy
VIII. Morphological Changes During Germination
IX. The Biochemistry of Germination
X. Conclusions
5. Carbohydrate-Degrading Enzymes in Cereals. (J. E.
Kruger and D. R. Lineback)
I. Introduction
II. a-Amylases
III. B-Amylases
IV. Debranching Enzymes
V. Other Carbohydrases
6. a-Amylase Inhibitors. (Vittorio Silano)
I. Introduction
II. Detection and Assay
III. Occurrence in Nature
IV. Purification and Properties
V. Specificity
VI. Stability
VII. Interaction with Amylase
VIII. Phylogenesis and Coding Genes
IX. Role in the Plant
X. Significance for Insect Resistance
XI. Nutritional and Toxicological Significance
XII. Applications in Biochemistry, Medicine, and Other Fields
XIII. Major Problem Areas and Future Research Topics
7. Proteases Peptidases, and Inhibitors. (Clyde E.
Stauffer)
I. Introduction
II. Mechanisms of Action
III. Proteases and Peptidases in Cereals
IV. Natural Protease Inhibitors
V. Summary
8. Oxidases. (Clyde E. Stauffer)
I. Introduction
II. Lipoxygenase
III. Polyphenol Oxidases
IV. Peroxidase
V. Ascorbic Acid Oxidase
VI. Disulfide Oxidoreductase
VII. Superoxide Dismutase
9. Ester Hydrolases. (Clyde E. Stauffer)
I. Introduction
II. Lipases
III. Esterases
IV. Phosphatases
10. Role of Enzymes in Baking. (R. Drapron and
B. Godon)
I. Introduction
II. a-Amylases
III. Proteases
IV. Oxidoreductases
V. Summary and Conclusions
11. The Effect of Enzymes on Pasta and Noodle Products. (R.
R. Matsuo)
I. Introduction
II. Durum Pasta Products
III. Noodle Products
12. Enzymes in the Preparation of Beer and Fuel Alcohol.
(Robert P. Beckerich and Leo J. Denault)
I. Introduction
II. Beer
III. Fuel Alcohol
IV. Summary
13. Enzymes in the Industrial Utilization of Cereals. (P.
Linko)
I. Introduction
II. Starch-Derived Syrups
III. Miscellaneous Applications of Starch
IV. Miscellaneous Applications of Enzymes
V. Producing Industrial and Fuel Ethanol from Cereal Grain
VI. Animal Feeds
VII. Epilogue
Index
