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H : 소장처정보

T : 목차정보

Journal of cereal science 12건

  1. [해외논문]   Index  


    Journal of cereal science v.23 no.3 ,pp. iii - vi , 1996 , 0733-5210 ,

    초록

    Abstract No abstract.

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    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

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  2. [해외논문]   Purification and Characterisation of HighMrGlutenin Subunit 20 and its Linked y-type Subunit from Durum Wheat  

    Buonocore, F. ; Caporale, C. ; Lafiandra, D.
    Journal of cereal science v.23 no.3 ,pp. 195 - 201 , 1996 , 0733-5210 ,

    초록

    Abstract High M r glutenin subunit 20 and its linked y-type subunit, present in the durum wheat cultivar Lira, were purified by preparative reversed-phase high-performance liquid chromatography (RP–HPLC). Amino acid and N-terminal sequence analysis of subunit 20y confirmed that it corresponded to a y-type subunit. Moreover, the number and position of the cysteine residues in subunit 20 were determined by alkylation with the fluorogenic reagent 7-fluoro-4-sulfamoyl-2,1,3,-benzoxadiazole (ABD-F) and subsequent enzymic digestion with trypsin. N-terminal amino acid sequence analysis of the fluorescent peptides showed that subunit 20 had only two cysteine residues, one in the N-terminal region and the other in the C-terminal domain.

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    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

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  3. [해외논문]   Detection of y-type Subunit at theGlu-A1Locus in Some Swedish Bread Wheat Lines  

    Margiotta, B. ; Urbano, M. ; Colaprico, G. ; Johansson, E. ; Buonocore, F. ; D'Ovidio, R. ; Lafiandra, D.
    Journal of cereal science v.23 no.3 ,pp. 203 - 211 , 1996 , 0733-5210 ,

    초록

    Abstract Electrophoretic and reversed phase high performance liquid chromatographic (RP–HPLC) analyses were performed on gluten proteins extracted from flours milled from two different Swedish bread wheat lines; these lines have been reported to possess a novel high M r glutenin subunit controlled by a gene at the Glu-A1 locus, referred to as 21*. Although RP–HPLC indicated that subunit 21* has a surface hydrophobocity similar to that of the commonly occurring allelic subunits 1 or 2*, it differs from them in isoelectric point, being more basic when analysed by two dimensional gel electrophoresis (IEF/SDS–PAGE). RP–HPLC separations of high M r glutenin subunits showed the presence of an additional peak, the behaviour of which was similar to that of y-type subunits encoded by genes at the Glu-A1y locus and present only in wild wheats T. urartu (AA) or T. dicoccoides (AABB). Based on chromatographic results and on the tight linkage observed with subunit 21*, it is suggested that the additional component (indicated as 21*y), present in the breeding lines analysed, corresponds to the y-type subunit encoded at the Glu-A1 locus. Genes encoding the subunits 21* and 21*y were also analysed by polymerase chain reaction (PCR). Contrary to what was observed for the polypeptide itself, the gene corresponding to subunit 21* was similar in size to that encoding subunit 2* and shorter than that corresponding to subunit 1. Moreover, the amplification product corresponding to the active 21*y gene was shorter than that of the allelic inactive gene present in the bread wheat cultivar Cheyenne. As reported for other high M r glutenin subunits, gene size differences observed were due to a different length of the repetitive region. Because cultivated polyploid wheats have been shown to have only the x-type subunit at the Glu-A1 locus, it is speculated that the new combination, with both x- and y-type subunits expressed, might have been introgressed during breeding processes from the wild wheat progenitors T. urartu or T. dicoccoides , which have genotypes expressing both types of subunits.

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    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

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  4. [해외논문]   Molecular and Biochemical Characterisation of HMW Glutenin Subunits fromT. tauschiiand the D Genome of Hexaploid Wheat  

    Mackie, A.M. ; Lagudah, E.S. ; Sharp, P.J. ; Lafiandra, D.
    Journal of cereal science v.23 no.3 ,pp. 213 - 225 , 1996 , 0733-5210 ,

    초록

    Abstract Electrophoretic (urea SDS–PAGE) and chromatographic (RP–HPLC) analysis was performed on 8 allelic variants of HMW glutenin subunits derived from Triticum tauschii and from the D genome of a hexaploid wheat species ( Triticum macha ) and hexaploid landraces. These subunits had been previously identified using SDS–PAGE. The characterisation revealed that subunits Dy10 t and Dy12 t from T. tauschii could be differentiated from their bread wheat counterparts using both urea SDS–PAGE and RP–HPLC. In the latter case, the T. tauschii y-type subunits were clearly more hydrophobic than the Dy type subunits of bread wheat. The characterisation also suggested that subunit Dx5 t , derived from two separate T. tauschii accessions, did not contain the extra cysteine residue characteristic of Dx5 from bread wheat. RFLP analysis of the genes encoding the HMW glutenin subunits of interest suggested that the absence of Dx-type HMW glutenins in two hexaploid landraces was due to lack of expression of their encoding genes. The relationship between Hin dIII DNA fragment size and protein subunit size, as measured by electrophoretic mobility, is examined and discussed. Finally, the solubility properties of a HMW protein designated T1 (derived from T. tauschii accession AUS 18913) suggested that it was not a HMW glutenin subunit as was previously thought. Further studies are needed to clarify the identity of this subunit.

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  5. [해외논문]   Comparative Studies of HighMrSubunits of Rye and Wheat. I. Isolation and Biochemical Characterisation and Effects on Gluten Extensibility  

    Kipp, B. ; Belitz, H.-D. ; Seilmeier, W. ; Wieser, H.
    Journal of cereal science v.23 no.3 ,pp. 227 - 234 , 1996 , 0733-5210 ,

    초록

    Abstract The structural features of high M r glutenin subunits of wheat were compared with those of analogous proteins from rye. Subunits of two rye cultivars (Danko and Halo) and of the wheat cultivar Rektor were isolated from defatted flours by extraction with 50% (v/v) aqueous propan-1-ol under reducing conditions at 60°C followed by precipitation using a 60% concentration of propan-1-ol. The yields of dialysed and freeze-dried subunits were 0·33% and 0·32% (w/w of flour), respectively (rye cultivars), and 0·91% (Rektor). SDS–PAGE revealed that the rye cultivars contained at least five subunits with mobilities corresponding to the x-type subunits of wheat. Separation by RP–HPLC indicated that the rye cultivars did not differ in the qualitative composition of subunits, but in their quantitative proportions. The surface hydrophobicities of the rye subunits were significantly lower than those of wheat subunits. The amino acid compositions of single rye subunits were characterised by high contents of Glx, Gly and Pro, and they were closely related to those of wheat subunits, except that the Glx content was generally lower and the Cys content higher. Notable differences between rye and wheat subunits were found in their contributions to gluten strength. Whereas wheat subunits, reoxidised with potassium bromate and mixed with a standard wheat flour, caused a significant increase in gluten strength, reoxidised rye subunits had the opposite effect.

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    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

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  6. [해외논문]   Optimisation of the Selective Extraction of (Glucurono)arabinoxylans from Wheat Bran: Use of Barium and Calcium Hydroxide Solution at Elevated Temperatures  

    Bergmans, M.E.F. ; Beldman, G. ; Gruppen, H. ; Voragen, A.G.J.
    Journal of cereal science v.23 no.3 ,pp. 235 - 245 , 1996 , 0733-5210 ,

    초록

    Abstract Two approaches were investigated in attempts to obtain a high extraction yield of (glucurono) arabinoxylans from water-unextractable cell wall material (WUS) of wheat bran using saturated barium hydroxide containing 0·26 M sodium borohydride. First, the effect of three pretreatments (autoclave treatment, alkaline peroxide and chlorite delignification) of the WUS prior to extraction appeared to have no effect on the extraction yield. Moreover, modifications to the composition and molecular weight distribution of the (glucurono)arabinoxylans occurred when such treatments were used. Second, the effect of an increasing extraction temperature and concentration of alkali was investigated. Increasing the extraction temperature improved the extraction yield of (glucurono)arabinoxylans from 29% at 20°C to 50% at 95°C. Increasing the barium hydroxide concentration with the temperature resulted in no further improvements in extraction yield up to 70°C. Above this temperature the extraction yield decreased. Substitution of barium hydroxide by calcium hydroxide resulted in lower yields and a lower selectivity; the lower solubility of calcium hydroxide may have been responsible for this. Supplementary experiments to investigate the mechanism of the selectivity of the bivalent hydroxide extraction with addition of sodium borohydride indicated a possible role for borate, derived from borohydride.

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  7. [해외논문]   The Role of Dextrins in the Stickiness of Bread Crumb made from Pre-Harvest Sprouted Wheat or Flour Containing ExogenousAlpha-Amylase  

    Every, D. ; Ross, M.
    Journal of cereal science v.23 no.3 ,pp. 247 - 256 , 1996 , 0733-5210 ,

    초록

    Abstract Dextrins were extracted in water from bread made from pre-harvest sprouted wheat or standard flour supplemented with exogenous alpha -amylases. The dextrins were separated by gel permeation chromatography and the dextrin content (% of crumb weight) determined for different degree of polymerisation (DP) size classes; DP 1–2, DP 3–10, DP 11–50, DP 51–200 and DP >200. There were significant correlations between the dextrin content in each size class and crumb stickiness ( r = 0·84–0·91, 22 df ). The most significant correlation ( r = 0·96) was between total dextrin content and crumb stickiness. Addition of dextrins of various DP ranges from various sources to standard flour produced bread with sticky crumb. Again, the degree of stickiness was generally related to the amount of total dextrin in the crumb and not to size distribution of dextrins. In this instance, extensive enzymic hydrolysis of starch was not necessary to produce sticky crumb; the dextrins caused crumb stickiness directly. Addition of dextrins to reconstituted gluten–starch flour produced bread with unexpectedly low dextrin levels and correspondingly low stickiness scores. It is concluded that, to produce sticky crumb, high levels of dextrin of any size are necessary in the crumb; a sticky mass is produced when dextrins dissolve in the excess «free» water that is normally «bound» to starch, gluten and other insoluble components of bread crumb.

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  8. [해외논문]   Reduction in the Levels of Phytate During Wholemeal Bread Making; Effect of Yeast and Wheat Phytases  

    Türk, Maria ; Carlsson, Nils-Gunnar ; Sandberg, Ann-Sofie
    Journal of cereal science v.23 no.3 ,pp. 257 - 264 , 1996 , 0733-5210 ,

    초록

    Abstract No difference in wheat phytase activity was observed when different types of acid were used to adjust the pH of wholemeal wheat flour suspensions to pH 5·0, the optimum for wheat phytase. When whole wheat bread was made without additives or after adjustment of the dough pH with acetic acid or lingonberry (traditional ingredients in bread making in Sweden), 64%, 96% and 83%, respectively, of the initial phytate was hydrolysed. A small but significant difference between breads with and without yeast or with deactivated yeast was found, indicating that yeast contributed some phytase activity under the conditions of bread making (pH 5·3–5·8 and 30–37°C). The optimum pH of yeast phytase was found to be 3·5. The isomers of IP 5 formed with purified wheat phytase or yeast phytase were studied using sodium phytate as substrate. Wheat phytase formed 1,2,3,4,5-IP 5 whereas yeast phytase formed 1,2,4,5,6-IP 5 . Determination of the isomers of inositol pentaphosphate demonstrated that the reduction in phytate levels in bread compared with wholemeal flour resulted from both wheat and yeast phytase activities.

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  9. [해외논문]   Physicochemical Studies on Resistant StarchIn VitroandIn Vivo  

    Cairns, P. ; Morris, V.J. ; Botham, R.L. ; Ring, S.G.
    Journal of cereal science v.23 no.3 ,pp. 265 - 275 , 1996 , 0733-5210 ,

    초록

    Abstract Resistant starch (RS), produced in vitro by hydrolysis of retrograded pea starch gels and amylose gels by porcine pancreatic alpha -amylase, was characterised by X-ray diffraction, size exclusion chromatography and methylation analysis. These techniques showed that RS in vitro consisted of semi-crystalline, mostly linear material that was present in two main molecular size subfractions ( DP n DP n 20–30) with a third, minor subfraction ( DP n ≤5). The extent of retrogradation of amylose was found to be of primary importance in determining the RS content of starch. Analysis of in vivo RS, recovered during an ileostomy study, produced results that were similar to those obtained from RS in vitro . An in vitro model for the structure of resistant starch is proposed.

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  10. [해외논문]   A Continuous Measurement of Swelling of Rice Starch During Heating  

    Yeh, An-I ; Li, Jeng-Yune
    Journal of cereal science v.23 no.3 ,pp. 277 - 283 , 1996 , 0733-5210 ,

    초록

    Abstract The changes in size distribution of rice starch granules during heating have been determined continuously using a polarised light microscope in combination with a hot stage and an image analysis system. The size of starch granules increased slightly as the temperature was raised from 35°C to 55°C, with a 3·9% increase in average area; however, a dramatic increase in size of starch granules occurred at 65°C. The swelling of the starch granules reached a maximum 54·7% increase in average area at 75°C which is coincidental with the peak temperature ( T p ) of DSC thermograms. Starch granules proceeded to disrupt/dissolve above 75°C. Loss of birefringence occurred at a lower temperature than granule rupture. T p appeared to be the critical point in the phase change between the stages of swelling and disruption/dissolution of rice starch granules during heating.

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