Wheat, proteins

Wheat leaf Wheat protein Wheat stem rust Wheatstone bridgf Wheel-balancing weight ... [Pg.1068]

White wheat (WW) is a preferred wheat for noodles, flat breads, and bakery products other than loaf bread. WW, which includes both fall- and spring-seeded varieties, is grown mainly in the Pacific Northwest. This low protein wheat, usually about 10%, comprises about 15% of U.S. wheat exports, destined primarily for East Asia and the Middle East. Subclasses include hard white, soft white, western white, and white club. [Pg.354]

Plant protein Wheat gluten Peanut protein Soy protein concentrate Promine-R... [Pg.159]

The foam-negative effects of lipids can also be counteracted with the addition of a lipid-binding protein, wheat puroindoline (PIN), to beer. The PIN may bind the residual free lipids in such a way that they can no longer destabilize the foam. (Adapted from Cooper et ah, 2002)... [Pg.604]

In vitro, the enzyme is able to catalyze crosslinking of whey proteins, soy proteins, wheat proteins, beef myosin, casein, and crude actomyosin (which is refined from mechanically deboned meat), improving functional properties such as the texture of food products [49-53], Bonds formed by transglutaminase exhibit a high resistance to proteolytic degradation [54],... [Pg.28]

M Menkovska, Y Pomeranz, GL Lookhart, MD Shogren. Gliadin in crumb of bread from high-protein wheat flours of varied breadmaking potential. Cereal Chem 65 198-201, 1988. [Pg.166]

Comparative study of amino acid composition of commercial samples of a high-protein and a low protein and a low-protein wheat flour. Contribs. Boyce Thompson Inst., 18, 477 (1957). With R. H. Mandl. [Pg.20]

Nutritive value of bread flour proteins as affected by practical supplementation with lactalbumin, nonfat dry milk solids, soybean proteins, wheat... [Pg.20]

In previous papers, we have (a) reviewed elimination reactions of disulfide bonds in amino acids, peptides, and proteins under the influence of alkali (5) (b) analyzed factors that may operate during alkali-induced amino acid crosslinking and its prevention (6) (c) demonstrated inhibitory effects of certain amino acids and inorganic anions on lysinoalanine formation during alkali treatment of casein, soy protein, wheat gluten, and wool and on lanthionine formation in wool ( 7, 9) (d) demonstrated that... [Pg.225]

Proteins Milk proteins—caseins and whey proteins. Soy proteins Wheat proteins Egg proteins Zein Hydrolyzed proteins... [Pg.582]

Plant proteins wheat gluten, soya, lupin, (garden) pea... [Pg.128]

Figure 5. Cumulative MWDs of the high protein wheat flour control and an extruded sample (G39).

The production of plant derived seasonings from acid hydrolyzed plant proteins is described elsewhere. Recently the acid hydrolysis of plant proteins (wheat gluten, soy protein, etc.) has been questioned especially in the US because of the potential formation of toxic side products. These side products, especially dichloropropanols are formed from plant fats contained in the raw material by the action of concentrated hydrochloric acid which is used in autoclaves at elevated temperatures for hydrolysis [4]. The cancerogenic effect of dichloropropanols has been proven in animal experiments. [Pg.264]

CropeptideW. [Croda Inc.] Hydrolyzed wh< protein, wheat oligosaccharides film-former, conditioner for hair care prods. [Pg.90]

Reviews on methods for nonenzymatic phosphorylation of food proteins are available, covering the literature up to 1991 [60-62]. Of the chemical reagents surveyed, phosphorus oxychloride (POCl3) and sodium trimetaphosphate (STMP) have been investigated extensively. However, only POCI3 appears to be suitable and ready for large-scale application. Food proteins frequently phosphorylated include soy protein, wheat gluten, and yeast protein. [Pg.102]

There have been excellent reviews published in recent years as related to gelatin replacement for microencapsulation. Table 12.2 lists some of the examples of non-gelatin based complex coacervation systems. Proteins derived from plants, such as pea protein, - wheat protein," ° soy protein, whey protein from dairy products, " chitosan from marine crustaceans, and collagen have been used to replace gelatin in complex coacervation. [Pg.241]

Synonyms Protein hydrolysates, wheat germ Proteins, wheat, hydrolyzed Wheat protein hydrolysate... [Pg.2098]

Proteins, vegetable, hydrolysate. See Hydrolyzed vegetable protein Proteins, wheat, hydrolyzed. See Hydrolyzed wheat protein... [Pg.3772]

Wheat-Quat C. See Cocodimonium hydroxypropyl hydrolyzed wheat protein Wheat starch. See Wheat (Triticum vulgare) starch Starch... [Pg.4707]

Wheat starch hydrolysate Wheat starch, hydrolyzed. See Hydrolyzed wheat starch Wheat-Tein AA. See Wheat amino acids Wheat-Tein NL. See Hydrolyzed wheat protein Wheat (Triticum vulgare) bran Synonyms Triticum vulgare Triticum vulgare bran Wheat bran... [Pg.4707]

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