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1 edition of Techniques for the separation of barley and maize seed protein found in the catalog.

Techniques for the separation of barley and maize seed protein

Techniques for the separation of barley and maize seed protein

a workshop in the EEC Programme of Coordination of Research on Plant Proteins

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  • 37 Currently reading

Published by Commission of the European Communities in Luxembourg .
Written in English

    Subjects:
  • Plant proteins.,
  • Barley.,
  • Corn -- Seeds.

  • Edition Notes

    Statementedited by B. J. Miflin and P. R. Shewry.
    SeriesCommission of the European Communities. EUR -- 5687e., EUR (Series) -- 5687e.
    ContributionsMiflin, B. J., Shewry, P. R., Rothamsted Experimental Station., Commission of the European Communities. Coordination of Agricultural Research.
    The Physical Object
    Pagination114 p. :
    Number of Pages114
    ID Numbers
    Open LibraryOL14149301M

    Wheat is primarily a source of energy due to its high starch content (about 70% DM). It is richer in protein than maize and barley (% DM for soft wheats vs. % for maize and % for barley) and can thus be used as a replacement for maize as a high-energy ingredient requiring less protein supplementation than maize. Hard wheats and durum wheats have a much higher protein content. Maize (Zea mays L.), is the third most important cereal crop in the world after rice (Oryza sativa L.) and wheat (Triticum aestivum L.) [].Jointly with rice and wheat, maize provides at least 30% of the food calorie requirements to more than billion people worldwide. Additionally, it critically serves its function as a raw material in the food and oil processing, as well as the animal feed Cited by: 1.

    The composition of brown rice; whole-grain wheat, maize sorghum, millet, and rye; lightly pearled barley; and dry oatmeal is shown in Table Rice is comparatively high in caloric value, N-free extract, and niacin, and is comparatively low in protein although rice protein has a fairly good balance of the essential amino acids (Table ). These include barley, buckwheat, corn, lima beans, oats, peanuts, potatoes, soybeans, rice, and rye. Many varieties of wheat exist for use in making flour. In general, wheat is either hard (containing % protein) or soft (containing % protein). Flour intended .

      Bolley, D.S. and McCormack, R.H. () Separation of phytin from oil seed protein flours. The Journal of the American Oil ChemistsSoci – Bouis, H. () Enrichment of food staples throughplant breeding: a new strategy for fighting micronutrient by:   From protein synthesis, maturation, and degradation to vesicle budding, trafficking, and fusion and from receptor dimerization, signaling cascades, and gene regulation to metabolism and catabolism, almost all cellular functions depend on and are executed by complex protein-protein interactions (PPIs).While complete biochemical pathways and even some protein complexes involved Cited by:


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Techniques for the separation of barley and maize seed protein Download PDF EPUB FB2

Techniques for the separation of barley and maize seed protein. Luxembourg: Commission of the European Communities, (OCoLC) Document Type: Book: All Authors / Contributors: B J Miflin; P R Shewry; Rothamsted Experimental Station.; Commission of the European Communities. Directorate-General for Agriculture.

Techniques for the separation of barley and maize seed protein. A workshop in the EEC Programme of coordination of Research on Plant Proteins, NovemberAuthor Affiliation: Rothamsted Experimental Station, Harpenden, Hertfordshire, UK.

Protein. Barley protein constitutes about 8–18% of the grain dry weight (Table ). Fermentation of the starch and subsequent processing to produce fuel ethanol result in a protein-rich fraction (analogous to the DDGS in a maize ethanol facility) in which the protein is.

CRITIQUE OF - "NITROGEN NUTRITION AS A REGULATOR OF BIOSYNTHESIS OF STORAGE PROTEINS IN MAIZE {ZEA MAYS L.) GRAIN B. Miflin Rothorns ted Experimental Station NITROGEN NUTRITION AND SYNTHESIS OF THE STORAGE PROTEINS OF THE CEREAL ENDOSPERM ABSTRACT This paper is a critical paper by Rendig and Jimenez.

of the subject laboratories and the Author: B.J. Miflin. Zein makes up half or more of the total endosperm protein in normal genotypes, thus producing the well-known amino acid deficiency in maize protein. Mutants have been found in maize, barley, and sorghum which contain elevated levels of lysine, or more precisely, lowered levels of by: Abstract.

The storage protein fraction of barley, called hordein, is classified as a prolamin. It constitutes some 35–55% of the proteins of the endosperm depending on the variety and N nutrition of the plant prolamins are characterized by their extractability and solubility in alcoholic solvents which increases in the presence of reducing agents, their amino acid composition and their Cited by: 8.

Peter Shewry is the editor of "Barley: Genetics, Biochemistry, Molecular Biology and Biotechnology", (with B.J.

Miflin) of "Techniques for the Separation of Barley and Maize Proteins", and "Plant Protein Engineering" (with S.

Gutteridge). (source: Nielsen Book Data). Three-day-old barley seed-lings of sensitive genotype and tolerant genotype were given two treatments, one with 20 % poly-ethylene glycol and the second with drought induced by. The protein extraction of the perisperm proteins retained on the 30 mesh screen was low (%) measured by Kjeldahl and % with the Bradford method to.

21 laboratories co-operated in a comparison of the suitability of analytical methods for the detection of high-protein and high-lysine cereal genotypes. Seed samples of genotypes of wheat, rice, barley, maize and sorghum, varying widely in protein and lysine content, were analysed by the different co-operators, each using the method or methods of their : B.

Georgi, E.-G. Niemann, R. Brock, H. Axmann. Miflin, B. J., Burgess, S. and Shewry, P. The development of protein bodies in the storage tissues of seeds - subcellular separations of homogenates of barley, maize, and wheat endosperms and of pea by: Handbook On Drying, Milling And Production Of Cereal Foods (wheat, Rice, Corn, Oat, Barley And Sorghum Processing Technology)2nd Revised Edition by Niir Board Of Consultants & Engineers, ISBN:Rs.

/ US$. Changes in Protein Patterns during Seed Development. The progress of barley cv Barke seed development was accompanied by a change in the pattern of soluble proteins as visualized by two-dimensional gel electrophoresis (Fig.1).Approximately 1, well-defined spots could be resolved on the stage 80 gel, and about spots could be resolved on the stage 87 gel in the pI 4 to 7 region.

Production of ZYP1 Knockdown Barley Lines. We previously reported cloning of the full-length barley ZYP1 cDNA (Higgins et al., ).Alignment of the predicted protein sequence with other plant full-length ZYP1 sequences and assembly of a phylogenetic tree (Figure 1A; Supplemental Data Set 1) reveal clear separation of the monocot and dicot sequences and confirm that the barley gene is Cited by:   We analyzed cDNA libraries from developing endosperm of the B73 maize inbred line to evaluate the expression of storage protein genes.

This study showed that zeins are by far the most highly expressed genes in the endosperm, but we found an inverse relationship between the number of zein genes and the relative amount of specific mRNAs.

Although α-zeins are encoded by large multigene Cited by: A cDNA clone encoding the gamma-zein protein of maize was expressed in developing grain of barley using the starchy endosperm cell-specific promoter from the wheat Glu-1D-1 (HMW subunit 1Dx5) gene.

Seven transgenic lines were recovered from bombarded immature embryos, of which two were sterile and four tetraploid, while five were shown to Cited by: Description. GRAIN (Barley, Maize, Oats, Rye, Sorghum, Wheat)Cereals are grasses (members of the monocot family Poaceae, also known as Gramineae) cultivated for the edible components of their grain (botanically, a type of fruit called a caryopsis), composed of the endosperm, germ, and grains are grown in greater quantities and provide more food energy worldwide than any other type.

In particular, zein is a prolamin that accounts for between 50 and 70% of the total seed protein of maize and is mainly deficient in the content of lysine and tryptophan followed by methionine [61,]. The particular mix of abundant storage proteins can also determine the final quality of seed by: 3.

Nutritional aspects of cereals Brigid McKevith British Nutrition Foundation, London, UK SUMMARY 1 INTRODUCTION General structure of grains Wheat Rice Maize Barley Oats Rye Millet Sorghum Triticale Other grains Key points 2 TECHNICAL ASPECTS OF CEREALS Cereal production Storage Corn distillers grain is the main by-product of the distillation of alcohol from maize grain.

Distilleries produce alcoholic beverages, industrial ethanol and ethanol biofuel with the following by-products (definitions are given in Processes). Spent grains, wet grains, wet distillers grain (WDG), wet distillers grain with solubles (WDGS); Dried distillers grain (DDG), dried distillers grain.

The maize kernel (the reproductive seed of the plant) has four main parts – the germ, the endosperm, the pericarp and the tip cap. Production in the USA exceeds that in any other country (Fast & Caldwell ) and much research has been done in the USA on the maize genome (see section for more on genetic modification).

BarleyCited by:   Western blotting of protein from mature wheat, barley, maize, and rice grains confirmed the presence of significant amounts of preformed PAPhy in wheat and barley (data not shown). Only very faint bands were seen in mature maize and rice grains.

All the PAPhys were predicted to be either secreted or localized in the vacuole (Supplemental Table S1).Cited by:   Barley groats have a slightly sweet, nutty flavor and offer good levels of some B vitamins, as well as iron, magnesium, manganese, phosphorous, and zinc.

Barley is available hulled, with the unpolished groats still having the bran intact. However, pearl barley is hulled and polished, which removes the bran and lowers the nutritional value.