Biochemistry of foods by Neason A Eskin

By Neason A Eskin

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Kruger and Matsuo (1982) studied the effect of preharvest sprouting on the pasta-making quality of durum wheat. a-Amylase activity increased 155- and 320-fold when germinated for 72 and 120 hours, respectively. While cooling during semolina and spaghetti production decreased a-amylase activity, it did not destroy the enzyme immediately. These researchers noted that a-amylase was still active during the first 6 minutes of cooking spaghetti and accounted for the production of reducing sugars, the substantial loss of solids, and the detrimental effect on spaghetti quality.

Proximate Composition Food legumes vary greatly in their nutrient composition, depending on the type and variety of seed, soil conditions, and environmental factors. 9 Peanuts, with shells Lentils Peas, dry Peas, green Soybeans Data from the Food and Agriculture Organization (2008). 1 25 III. 15 Structure of a soybean seed. (From Liu, 1997, p. 4. 11. , 1989), with some soybean varieties containing as much as 50% protein (Vaidehi and Kadam, 1989). , 1984b), and appears to be inversely related to the lipid content.

8 Development profiles of poly(A) D RNA accumulation and in vitro protein synthesis capacity in wheat (Greene, 1983). 1 L. Lipids Lipids are distributed throughout the cereal grain as part of the intracellular membranes and spherosomes. , 1975; Morrison, 1978). , 1974). Lipids are also found in starch, primarily as monoacyl lysophosphatidyl ethanolamine, and lysophosphatidylcholine, and as inclusion complexes with amylose inside the starch granule. There appears to be a correlation between the amylose and lipid content of cereals, for example, waxy maize has little lipid while high-amylose or amylomaize starch has a higher lipid content than normal maize starch (Acker and Becker, 1971).

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