Techniques for the separation of barley and maize seed protein by B.J Miflin

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Published by Commission of the European Comunities in Luxembourg .

Written in English

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Statementedited by B.J. Miflin and P.R. Shewry.
SeriesEUR -- 5687e
ContributionsShewry, Peter R., Commission of the European Communities. Coordination of Agricultural Research., Rothamsted Experimental Station. Biochemistry Department.
ID Numbers
Open LibraryOL16657652M

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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.


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 Techniques for the separation of barley and maize seed protein book 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. Processing of Cereal Foods Wheat Corn Barely Sorghum Oat and Rice Rye Triticale Millets Flour Bread Cookies Starches Sorghum Malt Sweet Corn Lager Beer Sour Opaque Beer Dry Milling Cutting and Flaking Rolling-Milling Drying and Cooling of Sorghum Processing of Maize and Sorghum Wheat Rice Corn Oat Barley and Sorghum.

Oat and barely are cereal crops mainly used as animal feed and for the purposes of malting and brewing, respectively. Some studies have indicated that consumption of oat and barley rich foods may reduce the risk of some chronic diseases such as coronary heart disease, type II diabetes and cancer.

Whilst there is no absolute consensus, some of these benefits may be linked to presence of Cited by: 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:   FY Research objectives will include: 1) initiating studies on the effect of using sorghum proteins in conjunction with other agricultural proteins (maize, soy, wheat, etc.) on the production of biodegradable films; 2) continuing the studies on the rheological properties of sorghum doughs and also compared to wheat dough; 3) investigating.

Seed priming is a pre-sowing treatment which leads to a physiological state that enables seed to germinate more efficiently. The majority of seed treatments are based on seed imbibition allowing the seeds to go through the first reversible stage of germination but do not allow radical protrusion through the seed coat.

Seeds keeping their desiccation tolerance are then dehydrated and can be Cited by: As a result, the range of Jones factors for major sources of protein in the diet is narrower. Jones factors for animal proteins such as meat, milk and eggs are between and ; those for the vegetable proteins that supply substantial quantities of protein in cereal-/legume-based diets are generally in the range of to Plant mutagenesis is rapidly coming of age in the aftermath of recent developments in high-resolution molecular and biochemical techniques.

By combining the high variation of mutagenised populations with novel screening methods, traits that are almost impossible to identify by conventional breeding are now being developed and characterised at the molecular by: Traditional screening techniques.

Screening maize for resistance to kernel infection by Aspergillus flavus or for resistance to aflatoxin production is a more difficult task than most disease screening. Successful screening in the past had been hindered [] by the lack of 1) a resistant control; 2) inoculation methods that yield infection/aflatoxin levels high enough to differentiate among Cited by: 3.

Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with may be done in a brewery by a commercial brewer, at home by a homebrewer, or by a variety of traditional methods such as communally by the indigenous peoples in Brazil when making cauim.

Within the various techniques using columns for separation, a major subdivision can be made into preand post-column derivatization procedures. Ion-exchange chromatography uses post-column derivatization in that the amino acids are separated by means of ion exchange, and derivatives are formed after they have emerged from the column so that they.

Excessive cultivation of maize (Zea mays L.) as a biogas substrate has fired debate about potential land‐use change effects of bioenergy cropping plant (Silphium perfoliatum L.) is a perennial biogas crop that provides more environmental services than maize.

This study investigated (i) how to replace maize with cup plant as a biogas substrate in a large‐scale biogas plant Author: Moritz von Cossel, Canesia Amarysti, Hanna Wilhelm, Nishu Priya, Bastian Winkler, Lucia Hoerner.

Barley is one of the world's most important crops with uses ranging from food and feed production, malting and brewing to its use as a model organism in molecular research. The demand and uses of barley continue to grow and there is a need for an up-to-date comprehensive reference that looks at all aspects of the barley crop from taxonomy and.

Sigma-Aldrich has developed protein extraction kits that are specialized for the extraction and isolation of high quality protein from plant tissue samples. Kits contain a plant specific protease inhibitor cocktail and plant specific extractions reagents.

The protocols and the extraction reagents are optimized to significantly remove interfering substances such as tannins, phenolics, and flavones.Sample Copy.

Not For Distribution. ii Publishing-in-support-of, EDUCREATION PUBLISHING RZ 94, Sector - 6, Dwarka, New Delhi - Techniques of hybrid maize seed production Techniques of hybrid barley seed production.Durum wheat (/ ˈ dj ʊər ə m /), also called pasta wheat or macaroni wheat (Triticum durum or Triticum turgidum subsp.

durum), is a tetraploid species of wheat. It is the second most cultivated species of wheat after common wheat, although it represents only 5% to 8% of global wheat production. It was developed by artificial selection of the domesticated emmer wheat strains formerly grown Clade: Angiosperms.

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