Cereal Chemistry

by Lasztity, Radomir

• ISBN13: 9789630576260
• ISBN10: 9630576260
• Format: Hardcover
• Copyright: 1999-07-01
• Publisher: Intl Specialized Book Service Inc

Table of Contents

Introduction	11	(2)
References	12	(1)
General Characterization of the Chemical Composition of Cereal Grains	13	(39)
The structure of the cereal grain	13	(7)
Wheat	13	(3)
Rye	16	(1)
Barley	16	(1)
Oats	16	(1)
Rice	17	(1)
Maize	17	(2)
Sorghum	19	(1)
Millet	19	(1)
The chemical composition of cereals	20	(4)
Gross composition of the kernel	20	(1)
Composition of the embryo	20	(2)
Composition of the pericarp and hull	22	(1)
Composition of the aleurone layer	22	(1)
The chemical composition of the endosperm	23	(1)
Characterization of the main chemical components of the cereals	24	(28)
Starch	24	(1)
Chemical composition	24	(3)
Fractionation of starch	27	(1)
Gelatinization, changes of starch in limited water	28	(2)
Nonstarchy polysaccharides	30	(1)
Cellulose	30	(1)
Hemicelluloses and pentosans	31	(1)
Lipids	32	(1)
Triglycerides	32	(1)
Glycolipids	33	(1)
Phospholipids	33	(2)
Sterols	35	(1)
Other lipids	35	(3)
Extraction and separation of lipids	38	(1)
Proteins	39	(1)
Classification, distribution	39	(3)
Nutritive value	42	(2)
Extraction of cereal grain proteins	44	(2)
Fractionation (separation) of proteins	46	(1)
Interactions of proteins with other constituents and the complex proteins in cereals	47	(1)
References	48	(4)
The Chemistry of Wheat	52	(87)
Starch	52	(3)
Noncarbohydrate components of the wheat starch	55	(2)
Nonstarch polysaccharides of wheat, mono- and oligosaccharides	57	(5)
Arabinoxylan	57	(3)
Beta-glucans	60	(1)
Minor nonstarch polysaccharides	60	(1)
Mono- and oligosaccharides	60	(2)
Lipids	62	(7)
Triglycerides, mono- and diglycerides	62	(1)
Phospholipids	63	(2)
Glycolipids	65	(2)
Sterol lipids	67	(1)
Waxes	68	(1)
Proteins	69	(42)
Generals	69	(4)
Storage proteins of wheat grain	73	(1)
Gliadins	73	(12)
Glutenins	85	(7)
The gluten complex and factors influencing its rheological properties	92	(1)
The quantity and quality of the components of the gluten complex	92	(2)
Interactions between protein components	94	(5)
The structure of the gluten complex	99	(3)
Metabolically active (cytoplasmic) proteins	102	(1)
Enzymes of wheat	102	(2)
Natural enzyme inhibitors in wheat	104	(1)
Other enzymes	105	(2)
Purothionins	107	(2)
Other cytoplasmic proteins	109	(2)
Vitamins	111	(2)
Minerals	113	(4)
Other minor components	117	(7)
Phytic acid	117	(2)
Pigments of wheat	119	(3)
Phenolics	122	(1)
Lignin	122	(2)
Chemical composition of spelt wheat (Triticum spelta L.)	124	(15)
References	125	(14)
The Chemistry of Rye and Triticale	139	(29)
Starch	139	(5)
Nonstarch polysaccharides of rye	144	(2)
Mono- and oligosaccharides	146	(1)
Proteins	146	(10)
Storage proteins of rye and triticale	149	(1)
Gliadins of rye (secalins) and triticale	149	(3)
Glutenins of rye and triticale	152	(1)
Metabolically active proteins	153	(1)
Enzymes and enzyme inhibitors	153	(2)
Other proteins	155	(1)
Nutritive value of rye and triticale proteins and protein concentrates	156	(1)
Lipids	156	(2)
Vitamins and minerals	158	(3)
Other minor components	161	(7)
References	162	(6)
The Chemistry of Barley	168	(24)
Carbohydrates	170	(3)
Proteins	173	(9)
Structure and composition of the barley storage proteins	174	(1)
Hordeins	174	(4)
Glutelins	178	(1)
Cytoplasmic proteins of barley	179	(1)
Albumins and globulins	179	(1)
Enzymes and enzyme inhibitors	180	(2)
Other proteins	182	(1)
Nutritive (feeding) value of barley proteins	182	(1)
Lipids of barley	182	(2)
Triglycerides, fatty acid composition	183	(1)
Phospho- and glycolipids of barley	183	(1)
Minor lipids	184	(1)
Vitamins and minerals	184	(2)
Other minor components	186	(6)
References	187	(5)
The Chemistry of Oats	192	(27)
Carbohydrates	193	(3)
Proteins	196	(10)
Storage proteins of oat	200	(1)
Globulins (avenalins)	200	(2)
Oat prolamins (avenins)	202	(1)
Oat glutelin (residue protein)	203	(1)
Metabolically active proteins	204	(2)
Nutritive value and protein concentrates	206	(1)
Lipids	206	(3)
Triglycerides	207	(1)
Phospho- and glycolipids	208	(1)
Other lipids	209	(1)
Vitamins and minerals	209	(1)
Other minor components	210	(9)
References	213	(6)
The Chemistry of Maize	219	(28)
Carbohydrates	220	(2)
Starch	220	(1)
Nonstarch polysaccharides	221	(1)
Mono- and oligosaccharides	221	(1)
Maize proteins	222	(14)
General characterization of maize proteins	222	(2)
Storage proteins of maize	224	(1)
Zeins	224	(3)
Glutelins	227	(4)
Cytoplasmic (metabolically active) proteins of maize	231	(1)
Albumins and globulins	231	(1)
Enzymes and enzyme inhibitors	232	(2)
Other proteins	234	(1)
Protein concentrates and nutritive value of maize proteins	234	(2)
Lipids	236	(3)
Triglycerides	237	(1)
Phospho- and glycolipids	238	(1)
Other lipids	238	(1)
Vitamins and minerals	239	(8)
References	241	(6)
Chemistry of Sorghum	247	(20)
Carbohydrates	247	(1)
Sorghum proteins	248	(9)
General characterization	248	(3)
Storage proteins	251	(1)
Kafirins	251	(2)
Glutelins of sorghum	253	(2)
Cytoplasmic proteins	255	(1)
Enzymes and enzyme inhibitors	255	(1)
Albumins and globulins	255	(1)
Other proteins	255	(1)
Nutritive value of sorghum proteins and protein concentrates	256	(1)
Lipids	257	(2)
General, saponifiable components	257	(1)
Unsaponifiable matter	257	(2)
Vitamins and minerals	259	(1)
Phenolic compounds and tannins in sorghum. Color of sorghum	260	(7)
References	262	(5)
The Chemistry of Rice	267	(24)
Carbohydrates	268	(2)
Starch	268	(1)
Nonstarch polysaccharides	269	(1)
Mono- and oligosaccharides	270	(1)
Proteins	270	(10)
General characterization	270	(3)
Storage proteins of rice	273	(1)
Rice prolamins	273	(3)
Oryzenins	276	(1)
Cytoplasmic proteins	277	(1)
Albumins and globulins	277	(2)
Enzymes and enzyme inhibitors	279	(1)
Nutritive value of rice proteins	280	(1)
Lipids	280	(4)
Total lipid and triglycerides	280	(2)
Phospho- and glycolipids	282	(1)
Sterols, sterol-derivatives and other minor lipids	282	(2)
Vitamins and minerals	284	(2)
Other minor components	286	(5)
References	286	(5)
The Chemistry of Millet	291	(12)
General and carbohydrates	291	(1)
Proteins	292	(5)
General characterization	292	(2)
Storage proteins	294	(1)
Prolamins of millet	294	(1)
Glutelins of millet	295	(1)
Cytoplasmic (metabolically active) proteins	296	(1)
Nutritive value of millet proteins	297	(1)
Lipids	297	(1)
Vitamins and minerals	298	(1)
Other minor components	299	(4)
References	300	(3)
Subject index	303