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This identify acknowledges the indispensable relationships among nutrients technological know-how and meals and offers reports of issues in meals in addition to foodstuff technological know-how.

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50 F. MACNTCHIE B. RESULTS OF SURVEYS 1 . Qualitative Relationships Many correlation studies have been reported in which flour properties have been related to specific aspects of protein composition. , 1987b), established that certain HMW glutenin subunits were associated with positive effects on flour properties whereas others were associated with negative effects. One example is the allelic variation at the D l locus of bread wheats, where alternative pairs of subunits 5 10 12 (giving poorer quality) have (contributing good quality) and subunits 2 been contrasted.

This is certainly not what is observed (cf. Figs. 7 and 8), in support of a linear rather than a branched structure. The rheological and mixing properties of doughs are also not consistent with a branched glutenin (Ewart, 1990). This is because a branched glutenin should not need development by mixing since it could not be oriented and would only need thorough wetting to reach maximum development. The possible role of chain termination in the synthesis of glutenin polymers has been raised by Kasarda (1989), although it was stressed that this mechanism is not essential.

12). 1 M acetic acid. However, since only 70% of the protein was extracted by acetic acid, the possibility that heteropolymers of glutenin and albumin exist cannot be ruled out. , 1991~). D. MONOMERIC PROTEINS 1. Gliadins Peak I1 of the SE-HPLC profile of Fig. 7 corresponds to gliadins. Four main groups of gliadins are usually distinguished in electrophoresis. These are a,p, -y, and w in decreasing order of mobility and therefore increasing molecular size. 28 F. , 1961), and this has proved to be a useful classification.

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