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

By Author Unknown

ISBN-10: 0080567819

ISBN-13: 9780080567815

ISBN-10: 0120164361

ISBN-13: 9780120164363

This name acknowledges the necessary relationships among meals technology and foodstuff and offers stories of subject matters in food in addition to nutrients technology.

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Extra info for Advances in Food and Nutrition Research, Vol. 36

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RESULTS OF SURVEYS 1 . Qualitative Relationships Many correlation studies have been reported in which flour properties have been related to specific aspects of protein composition. , 1987b), established that certain HMW glutenin subunits were associated with positive effects on flour properties whereas others were associated with negative effects. One example is the allelic variation at the D l locus of bread wheats, where alternative pairs of subunits 5 10 12 (giving poorer quality) have (contributing good quality) and subunits 2 been contrasted.

15. These loci are designated Glu-A1, Glu-El, and Glu-D1, respectively. Electrophoreticstudies have revealed appreciable polymorphism in the number and mobility of the HMW subunits in different wheat cultivars. That is, the genes on the chromosome 1 long arms show multiple allelism. , Lawrence and Shepherd, 1980; Galili and Feldman, 1985) and are nowadays catalogued by the nomenclature introduced by Payne and Lawrence (1983). Based on electrophoreticstudies, Payne et al. (1981) proposed that there were two main types of subunits, the x type (of high relative molecular weight, M,)and the y type (low MJ.

A. , Triricurn aestivum). That is to say, they have three genomes, each with seven pairs of chromosomes, making a total of 42 chromosomes as shown in Fig. 14. The genomes are denoted by the letters A, B, and D and the seven pairs of chromosomes in each genome are numbered from 1 to 7. Each chromosome consists of a long arm and a short arm joined by a centromere (see Fig. 15). Tetraploid wheats have two genomes (A and B) and thus 28 chromosomes. An example is Triricurn turgidurn var. durum, used extensively in pasta production.

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

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