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Table of Contents
CHAPTER 1
Crispness of Cereals. (Z. M. Vickers)
I. Introduction
II. The Sensations of Crispness and Crunchiness
III. Instrumental Measures of Crispness
- A. Mechanical Measures
- B. Acoustical Measures
- C. Combination Measurement
IV. How Cereal Products Make Noise
V. Conclusion
CHAPTER 2
Importance of Cross-Linking Reactions In Proteins. (Robert
E. Feeney and John R. Whitaker)
I. Introduction
II. Types of Naturally Occurring Cross-Linkages
- A. Chemical Structures
- B. Plant and Microbial Proteins
- C. Animal Proteins
III. Techniques for Modifications in Research and Nonfood
Applications
- A. Chemical Modifications
- B. Enzymatic Deteriorations
IV. Modifications Caused by Deteriorations
- A. Chemical Deteriorations
- B. Enzymatic Deteriorations
V. Cross-Linking Reactions in Food Products
- A. Sulfhydryl-Disulfide Interchange Reactions and Disulfide
Bond Formation
- B. Chemical Additives
- C. Maillard Reaction
- D. Proteins at Alkaline pH-E. Peroxidase- and
Polyphenoloxidase-Catalyzed Cross-Linking Reactions in Foods
CHAPTER 3
Immunochemistry of Cereal Enzymes. (J. Daussant and
D. Bureau)
I. Introduction
II. Biological Reagents
III. Methods
- A. Immunoprecipitation in Solution
- B. Immunoprecipitation in Gel
- C. Immunoabsorption
- D. Immunoaffinity Chromatography
- E. Methods Using Labeled Antibodies and Antigens
IV. Immunochemical Methods for Investigations of Enzymes and
Enzyme Inhibitors in Cereal Grains
- A. Immunoaffinity Isolation as a Tool in Molecular Biology
- B. Immuno-detection in Histology
- C. Immunochemical Methods as Tool in Enzyme Biochemistry
- D. Immunochemical Techniques as a Tool in Genetics
- E. Tests for Monospecificity and Use of Cross-Reacting
Antibodies
V. Concluding Remarks
- A. Biological Reagents
- B. Methods
CHAPTER 4
Intermediate-Moisture Foods. (P. S. Taoukis, W. M.
Breene, and T. P. Labuza)
I. Introduction
- A. The Role of Water Activity in Foods
- B. Definition of Intermediate-Moisture Foods
II. Technology of Intermediate-Moisture Foods
- A. Humectants
- B. Methods of Production
- C. Stability and Quality
III. Historical Development of Intermediate-Moisture Foods
IV. Modern Intermediate-Moisture Foods
V. The Future of Intermediate-Moisture Foods
Appendix
CHAPTER 5
Regulation of the Expression of Hydrolase Genes in Cereal
Seeds. (S. Muthukrishnan and G. R. Chandra)
I. Introduction
II. Expression of Hydrolase Genes in the Pericarp of Developing
Kernels
- A. Relationship of Pericarp Amylases and Germination Amylases
- B. Hormonal Control of Pericarp a-Amylases
III. Activation of Hydrolase Genes in Immature Grains
- A. Hormonal Control of Hydrolases During Grain Maturation
- B. Levels of Gibberellic Acid and Abscisic Acid in Developing
Grains
IV. Regulation of Hydrolases in Germinating Cereals
A. Site of Synthesis
B. Factors Controlling Hydrolases
V. Outlook for the Future
CHAPTER 6
Lipoxygenase Pathway in Cereals. (H. W. Gardner)
I. Introduction
II. Subcellular Localization of Lipids
III. Sequential Enzymatic Reactions
IV. Lipoxygenase
- A. General Properties
- B. Subcellular Localization of LOX
- C. Wheat LOX
- D. LOX in Bread and Pasta
- E. Barley LOX
- F. Maize LOX
- G. Rice LOX
- H. Rye LOX
- I. Oat LOX
V. Hydroperoxide-Reactive Enzymes
- A. Overview
- B. Hydroperoxide Lyase
- C. Hydroperoxide Isomerase
- D. Hydroperoxide Cyclase
- E. Hydroxy Fatty Acids and Lipoperoxidase
- F. Flour-Isomerase
- G. Other Products
VI. LOX Pathway in Physiology
CHAPTER 7
Cereal a-Amylases in Grain Research and Technology. (R.
D. Hill and A. W. MacGregor)
I. Introduction
II. a-Amylases in Cereal Grains During Growth and
Maturation
III. Site of Synthesis of a-Amylase in Germinating Grain
IV. Regulation of the Synthesis and Secretion of a-Amylase
- A. Gibberellin and the Barley Aleurone Cell
- B. Transcription of Message for a-Amylase Synthesis
- C. Regulation of Secretion
V. Mode of Action of a-Amylase
VI. Proteinaceous Inhibitors of Cereal a-Amylase
- A. Thermostable Inhibitors
- B. a-Amylase-Subtilisin Inhibitor
VII. a-Amylase in Malting and Brewing
VIII. Conclusions and Outlook
CHAPTER 8
Immunochemistry of Cereal Grain Storage Proteins. (John
H. Skerritt)
I. Introduction
II. Different Approaches to Immunochemical Studies
- A. Immunoprecipitation in Gels
- B. Enzyme Immunoassays and Radio-immunoassays
- C. Immunofluorescence Methods
- D. Nephelometry
- E. Dot-Binding and Immunoblotting Assays
- F. Methodological Problems
III. Structural Relationships Between Cereal Grain Proteins
- A. Introduction
- B. Wheat Gluten Proteins
- C. Nongluten Proteins
- D. Prolamins of Other Cereals
- E. Barley and Malt Proteins
IV. Use of Monoclonal Antibodies
V. Applications of Immunochemical Techniques
- A. Studies of Grain Development
- B. Localization of Specific Grain Components
- C. Identification of the Protein Products of Messenger RNAs
and Specific Cloned DNA Sequences
- D. Taxonomic Applications-Establishing Genome-Species
Relationships
- E. End-Use Quality Studies
- F. Detection of Cereal Adulteration
VI. Immunological Detection of Gluten in Foods
VII. Immunological Responses to Gluten in Humans
- A. Celiac Disease
- B. Cereal Grain Protein Allergies
VIII. Conclusion
Index
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