Read e-book online Advances in Food and Nutrition Research, Vol. 36 PDF

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ISBN-10: 0080567819

ISBN-13: 9780080567815

ISBN-10: 0120164361

ISBN-13: 9780120164363

This name acknowledges the fundamental relationships among meals technology and foodstuff and provides reports of themes in food in addition to foodstuff technological know-how.

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The success of the method depends on carrying out the different steps without altering the functional properties of the components (Finney, 1943; MacRitchie, 1985). By using the first approach, Finney (1943) showed that bread loaf volume, in an optimized baking test, increased linearly as flour protein content increased from 8 to 22%. The slopes of the regression lines varied from one variety to another, indicating that differences in baking quality between varieties were due to differences in protein composition.

Many allele designations and the band patterns for three standard cultivars on the extreme left are shown in Fig. 17. By analyzing substitution lines, it was determined that the different patterns in the groups were controlled by genes on chromosomes IA, lB, and lD, respectively. The least number of subunits was controlled by chromosome 1A and about 40% of the cultivars examined contained no band controlled by this chromosome. The greatest polymorphism is shown by chromosome 1B. According to the scheme (Fig.

It should be noted that additional alleles have been identified since this diagram was first published. 2 . LMW (B and C ) Glutenin Subunits In contrast to the HMW subunits, the LMW glutenin subunits are encoded by genes on the short arms of chromosomes lA, lB, and lD, these loci being designated Glu-A3, Glu-B3, and Glu-D3 (see Fig. 15). Allelic variation in the LMW glutenin subunits has been studied for more than 200 cultivars by Gupta and Shepherd (19%) using two-step one-dimensional SDS-PAGE.

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

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