Wheat prepared from

Certain cereal grains, especiaUy wheat and rye, contain hemicelluloselike arabinoxylans [9040-27-1], commonly caUed pentosans. Wheat flour pentosans are divided into two types water-soluble and water-insoluble arabinoxylans, which respectively constitute - 1.1 1.6% and 0.4—0.7% of the total flour. These polysaccharides have functional roles in dough development and baking performance. The water-soluble wheat-flour arabinoxylans consist of a (1 — 4)-linked chain of P-D-xylopyranosyl units substituted at 0-2 and/or 0-3 with single-unit a-L-arabinofuranosyl units. Preparations from each source consist of a family of molecules of various molecular weights and xyl ara ratios. 

Preparation of Krebs-2 translation extracts Krebs-2 extracts are an ideal system to screen for compounds that inhibit translation because they faithfully recapitulate the cap dependency and the cap-poly(A) synergism associated with eukaryotic mRNA translation (Svitkin and Sonenberg, 2004), unlike standard rabbit reticulocyte lysates (RRL) (Borman et al., 2000). Furthermore, the translation of many types of IRESes is supported in Krebs-2 extracts. The use of commercially available translation competent extracts prepared from RRL, wheat germ, and E. coli is extremely useful in assessing selectivity of inhibitors identified in primary screens. 

Figure 3. Representative sugar cookies prepared from defatted peanut, soybean, and field pea flours at 0, 10, 20, and 30% wheat flour replacement levels. Reproduced with permission from Ref. 3. Copyright 1978, American Association of Cereal Chemists.

Figure 5. Representative doughnuts prepared from peanut flour-solvent extracted (PF-SE), peanut flour-partially defatted-untoasted (PF-PD-U), peanut flour-partially defatted-toasted (PF-PD-T), and cowpea flour (CF). WFR = wheat flour reference,...

Organic solvents and water extracts prepared from monoculture wheat soils under conventional tillage (CT) and no tillage (NT) indicated that both soils contain some inhibitory compounds. The CGC/MS/DA of some of the organics is presented. Selected organics from CT and NT as well as allelopathic and autotoxic effects are described and discussed. The relationship between the wheat yields in CT and NT and the possible biological stress is indicated. 

Soy sauce is a uniquely Japanese seasoning prepared from soy beans and wheat. Aldiough soy sauce is made from soy beans, it has a highly desirable flavor without the beany aroma. Soy sauce is currently used not only in the preparation of many Japanese cuisines but also in the preparation of many popular western dishes such as l f steaks, poultry, and stews. Japan has more than 2,300 soy sauce producing firms. Soy sauce production in Japan is l,200,000kL per year at a cost of about 239.4 billion yen ( 1,840 million U.S.). The per capita consumption of soy sauce in Japan is 2,947 yen ( 22.70 U.S.) per year. By comparison, the per capita yearly consumption of sugar in Japan is 2,318 yen ( 17.80 U.S.). This indicates the relative impact of soy sauce as a fo adjuvant for the Japanese consumer. 

Biscuits were prepared from plant-protein flours based on 20Z replacement for wheat flour. In biscuits prepared with fractions isolated from cottonseed flours, the quantities used were calculated using the percentages these fractions represented of the original flour, e.g., the salt solution soluble fraction of LCP flour was 43X of the original flour and 8.6Z, (20 x 0.43) replacement for wheat was used to prepare the biscuit. 

Figure 9. Mixograms of doughs from flours prepared from three varieties of wheats varying in dough performance (21, 22)...

Verma and McCalla ( ) studied the action of pepsin, papain and a commercial fungal protease on wheat gluten. All enzymes acted effectively on dispersed gluten however, the action of different enzymes produced different types of digestion products. Depending upon desired handling characteristics of bread doughs prepared from treated wheat flour, various types of protease treatments can be selected. 

In the purification of lectins, special adsorbents have been employed. The adsorbents have been prepared by attaching specific, carbohydrate ligands to activated supports.41-106,157 An affinity adsorbent prepared from chitobiose and (2-aminoethyl)-Bio-Gel was used to purify the 2-acetamido-2-deoxy-D-glucose-binding lectin from wheat germ. The data for the purification of this lectin are shown in Fig. 6. 

Fig. 6.—Elution Pattern for Wheat-germ Lectin from an Adsorbent Prepared from N,N -Diacetylchitobiose and (2-Aminoethyl)-Bio-Gel by Reductive Animation. [Initial elution with phosphate buffer in saline, followed by elution with 0.1 M 2-acetamido-2-deoxy-D-glucose in phosphate buffer and saline (arrow) (see Ref. 25).]...

The side-chain L-arabinosyl groups of wheat-flour L-arabino-D-xylan are almost completely split off by the purified a-L-arabinofuranosidase11 from A. niger Kl. Similar results were reported36 for an enzyme preparation from Pectinol R-10. In contrast, the a-L-arabinofuranosidase from Pectinol 59-L hydrolyzes only 18% of the L-arabinosidic linkages of wheat L-arabino-D-xylan.37... 

Galactinol (15) is known to serve as a D-galactosyl donor in D-galac-tosylation reactions catalyzed by specific enzymes. Kandler and coworkers293 showed that the enzyme preparations from the mature seeds of V. faba and wheat germ catalyze the synthesis of raffinose from galactinol and sucrose. The reaction does not take place if galac-... 

Glidine, a commercial diabetic food which is prepared from wheat flour and contains over go per cent of protein, may be used as a satisfactory source of glutamic acid. If this is used, it is not necessary to wash in order to remove the starch. From 1130 g. of this material, by hydrolyzing with 2500 cc. of concentrated hydrochloric acid and working up as before, 275-285 g. of glutamic acid hydrochloride may be obtained. Usually, the product from glidine is more difficult to decolorize. It has been found that an ether extraction of the hydrolysis mixture, after removal of the melanin, improves the color of the final product. 

This chapter contains protocols for high-throughput protein production based on the cell-free system prepared from eukaryote wheat embryos. 

Madin, K., Sawasaki, T., Ogasawara, T., and Endo, Y. (2000) A highly efficient and robust cell-free protein synthesis system prepared from wheat embiyos plants apparently contain a suicide system directed at ribosomes. Proc. Natl. Acad. Sci. USA 97, 559-564. 

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