High Performance Liquid Chromatography of Cereal and Legume Proteins

Hardcover  426 pages, 115 black and white illustrations  ISBN 0913250821      £105.00

HPLC enables the scientist to thoroughly explore the wealth of information encoded in the proteins of a kernel, or of a product. It can help assure the introduction of superior varieties through breeding, and can help optimize their marketing and utilization. This book considers these and other possibilities in detail by reviewing what has been done, and by exploring the potential of HPLC for analysis of cereal and legume proteins. The contents are as follows:

• Acknowledgments
• The Evolution of Cereal Protein Analysis by HPLC
• Practical Considerations in the RP-HPLC Analysis of Cereal and Legume Proteins
• Protein Extraction and Sample Handling Techniques
• Data Handling in HPLC and Use of Computers
• RP-HPLC for Varietal Identification in Cereals and Legumes: Wheat, Rye and Triticale, Maize, Barley, Rice, Oats, Soybeans, Sorghum
• RP-HPLC for Assessment of Quality in Cereals and Legumes: Breadmaking Quality (Wheat)
• Use of RP-HPLC for a Better Understanding of the Structure and Functionality of Wheat Gluten Proteins
• Combined Reversed-Phase High-Performance Liquid Chromatography (RP-HPLC) and Electrophoretic Techniques in Genetics and Breeding of Wheat Storage Proteins
• Size-Exclusion High-Performance Liquid Chromatography for Rapid Examination of Size Differences of Cereal Proteins
• HPLC Ion-Exchange Chromatographic Separations of Cereal and Legume Proteins
• Evaluation of Hydrophobicity of Wheat Proteins and Peptides by HIC and RP-HPLC

To find similar publications, click on a keyword below:
American Association of Cereal Chemists : Sorghum : analytical methods : barley : biochemistry : biotechnology : cereals : food crops : food science : legumes : maize : modelling, computer & mathematical : plant genetics : plant science : protein engineering : proteins : rice : soybean : wheat