Globulin cereal

Nash AM and Wolf WJ. Solubility and ultracentrifugal studies on soybean globulins. Cereal Chem. 1967 44 183-192. 

Koshiyama, I. Chemical and physical properties of a 7s protein in soybean globulins. Cereal Chem. 1968a, 45, 394-404. 

Roberts, R.C. D.R. Briggs. Isolation and characterization of the 7s component of soybean globulins. Cereal Chem. 1965, 42, 71-85. 

Cereal proteins when classified by the Osborne sequential extraction method yield four different classes albumins, which are water soluble, globulins, which are soluble in salt solutions, prolamins, which are soluble in alcohol-water mixtures, and glutelins, which are soluble in dilute acid or alkali. Chen and Bushuk added a fifth fraction by dividing the glutelin into two fractions, one soluble in dilute (0.05 m) acetic acid and the other insoluble in this reagent.5... 

The basic chemistry of enzyme catalyzed oxidation of food lipids such as in cereal products, or in many fruits, and vegetables is the same as for autoxidation, but the enzyme lipoxygenase (LPX) is very specific for the substrate and for the method of oxidation." Lipoxygenases are globulins with molecular weights ranging from 0.6-1 x 10 Da, containing one iron atom per molecule at the active site. 

Koyoro, H., Powers, J.R., 1987. Functional properties of pea globulin fractions. Cereal Chem. 64, 97-101. 

Some cereal proteins are quite soluble in aqueous solution (albumins, globulins) but the functional proteins—prolamins and glutelins—are difficult to solubilize. This is important because, for example, we do not want wheat gluten proteins to be soluble in a dough system. However, in order to characterize proteins, it is usually necessary to have them in solution. Because the property of solubility is such an important one with respect to cereal proteins, we will dedicate this chapter to the topic. In keeping with the objectives of the book, we will attempt to approach the subject from the most general and fundamental basis. 

Allergy to flour dust in bakers has been known since 1700 [44, 45]. Baker s asthma is a well-known occupational disease caused by IgE-mediated sensitization to cereal - mainly wheat, rye and barley - proteins. Hjorth [46] stated that most baker s dermatitis was associated with an immediate-type hypersensitivity. Herxheimer [47, 48] studied the development of skin sensitivity in baker s apprentices for 5 years and showed that the percentage of sensitive subjects increased gradually until a constant figure of 20% was reached. Many different proteins were identified as allergenic in wheat flour, especially in the water-soluble albumin and globulin fractions [49]. There is extensive cross-reactivity between these cereals, and -to a minor extent - between them and other cereals such as oat, corn and rice [50]. 

Looking at the problem from another viewpoint, Corkill (1950) points out that in a number of diseases such as kala-azar, malaria, trypanosomiasis, and amebic dysentery in which periods of latency exist, there may be breakdown of resistance or disturbance of host-parasite balance leading to relapse or exacerbation in response to a variety of stress conditions. Such stresses are trauma, intercurrent infection, malnutrition, and pregnancy. Corkill puts forward the hypothesis that an important factor in this lowered resistance is failure of the host to synthesize antibody 7-globulin under conditions in which there is excessive breakdown of tissue protein or insufficient intake of dietary essential amino acids. Particularly he incriminates lysine, in which a number of widely used tropical staple cereals are notably deficient. 

Glutamic acid is the most abundant amino acid in the nervous tissue. In conventional proteins, both amino acids are usually found in larger quantities (especially in globulins) in cereal and legume proteins (18-40%). Wheat gluten (in its component gliadin) contains about 40%, soy protein contains about 18% and milk proteins contain about 22% of glutamic acid. 

The gluten content of buckwheat is low the principal protein is globulin. The profile of essential amino acids of buckwheat shows that it is high in lysine and low in methionine the amino acid pattern of buckwheat complements the major cereal grains. The carbohydrate is mostly starch. 

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