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

By Author Unknown

This identify acknowledges the vital relationships among foodstuff technological know-how and food and offers stories of issues in food in addition to foodstuff technology.

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

Sample text

This subdivision has been supported by chemical and genetic evidence. Thus Chinese Spring, the variety on which most genetic studies have been based, has the HMW gluten subunit composition lBx7, lBy8,1Dx2,1Dy12 (being null at the Glu-A1 locus). Some examples of the allelic variation in HMW subunits of hexaploid wheats are shown in Fig. 16. The maximum number of HMW subunits donated by a single group 1 chromosome is two, evidently corresponding to two genes. , the genes coding for the y subunits are silent in these cases.

7. SE-HPLC profiles of total protein from Cook flour extracted in SDS-buffer solution using sonication. 1% SDS-buffer solution as eluting solution. 1% trifluoroacetic acid. The dashed lines show the cutoff points for collection of fractions that were used to obtain the SDS-PAGE patterns shown in Fig. 8. , 1991). FIG. 8. Onedimensional SDS-PAGE patterns of flour proteins and fractions from the Cook flour in Fig. 7B under unreducd (left) and reduced (right) conditions. TP, Total proteins; Ia-Ic, peak I proteins; IIa-IIc, peak II proteins; III, peak III proteins; ME, mercaptoethanol (Batey et al..

Certain anomalies have been found between the amino acid sequences derived by DNA sequencing and the sizes of subunits estimated from SDS-PAGE. For example, the Dx2 and Dx5 pair of subunits has electrophoreticmobilities opposite 38 F. MACRITCHIE sssI Y- TYPE COOH REPETITIVE (6, SS s X-TYPE ss REPETITIVE s (S, COOH S FIG. 19. , 1988). to what the number of amino acid residues from sequencing would predict. Similarly, this is the case for the DylO and Dy12 subunits. This unexpected behavior has been the subject of conjecture, although Goldsbrough et al.

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