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  • 1975-1979  (14)
  • 1
    Electronic Resource
    Electronic Resource
    Protein concentrate from normal and high-lysine sorghums: preparation, composition, and properties (1978)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 26 (1978), S. 305-309 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf60216a040
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Preparation of protein concentrate from normal and high-protein wheats (1975)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 23 (1975), S. 903-905 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf60201a027
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Triticale for food uses (1978)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 26 (1978), S. 1039-1048 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf60219a029
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Triticale protein concentrate: preparation, composition, and properties (1976)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 24 (1976), S. 511-517 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf60205a059
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    Composition and properties of protein concentrate from normal- and high-protein wheats (1975)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 23 (1975), S. 906-909 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf60201a028
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    PROTEIN ISOLATE FROM HIGH-PROTEIN OATS: PREPARATION, COMPOSITION AND PROPERTIES (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: An alkaline extraction process was developed to produce protein isolates and starch from defatted flour or defatted groats of high-protein oats. Optimum extraction was at pH 9.2 in 0.02N sodium hydroxide with a solid:solvent ratio of 1:6. The defatted flour was extracted with sodium hydroxide solution, and bran was removed by screening the alkaline dispersion. After centrifuging the slurry that passed through the screen, the alkaline supernatant was adjusted to pH 5.0 to yield a precipitate (protein isolate) and supernatant. The defatted groats were first extracted with water followed by two sodium hydroxide extractions. Bran was removed by screening the second alkaline dispersion, and protein isolate was precipitated from the first alkaline extract at pH 5.7. Protein content (nitrogen × 6.25) of the isolate varied between 94 and 103% and accounted for 53–67% of total protein from defatted flour or groats. The isolate contained from 3.4–4.0g lysine and 2.2–4.2g total sulfur amino acids per 16g nitrogen. Minimum nitrogen solubility of the isolates was 3–4% near pH 5.5, and solubility was 78–83% near pH 2.2. All protein isolates had good hydration capacity (2.9–3.9) and two of the isolates had good emulsifying activity (around 50%) and good emulsion stability (near 50%).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb14504.x
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  • 7
    Electronic Resource
    Electronic Resource
    OAT PROTEIN CONCENTRATES FOR BEVERAGE FORTIFICATION (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Up to 4% oat protein concentrates can fortify either neutral or acidic beverages. The concentrate was produced in good yield from both defatted and non-defatted oat groats by alkaline extraction. If desired, the gum and water-soluble protein fractions can be removed by a preliminary water extraction yielding a concentrate with a higher percentage of protein. Nitrogen solubility of protein concentrate from defatted groats in dilute phosphoric acid was considerably higher than one from nondefatted groats. Fortified acidic beverages (pH 3) prepared with oat concentrate from laboratory ground groats were slightly astringent in taste. However, astringency was eliminated if the concentrate was produced from commercial oat flour (heat treated during production). Milklike and breakfast-type beverages fortified with oat protein concentrate would be nutritious, palatable and easily prepared and flavored.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00726_41_4.x
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  • 8
    Electronic Resource
    Electronic Resource
    PROTEIN CONCENTRATE FROM NORMAL AND HIGH-LYSINE CORNS BY ALKALINE EXTRACTION: PREPARATION (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: An alkaline extraction process was developed to produce protein concentrates and starch from ground normal and high-lysine corns. Optimum extraction of protein occurred at pH 11.7 in 0.1N sodium hydroxide with 150g corn per 900 ml solvent. The corn was extracted twice with sodium hydroxide solutions After centrifugation, each alkaline extract was adjusted to pH 4.7 to recover the protein as a precipitate. Bran was removed from starch and protein by screening the second alkaline dispersion, and the protein and starch were separated by centifugation. The protein content (nitrogen × 6.25) of the concentrate varied between 63 and 71% and accounted for 52–63% of the total corn protein. Highlysine corn yielded more concentrate than normal corn, as well as more starch.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00658.x
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  • 9
    Electronic Resource
    Electronic Resource
    PROTEIN CONCENTRATE FROM NORMAL AND HIGH-LYSINE CORNS BY ALKALINE EXTRACTION: COMPOSITION AND PROPERTIES (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Protein concentrates and by-products produced by alkaline extraction from ground corn having normal and high contents of lysine were analyzed for amino acid composition, protein, starch, fat, ash, fiber and various neutral carbohydrates A high-lysine concentrate contained 65% protein (nitrogen × 6.25) with 4.7g lysine and 4.0g total sulfur amino acids per 16g nitrogen recovered. The minimum nitrogen solubility of the concentrates was 3–5% near pH 5.5. The protein concentrates has good functionality relative to their emulsifying activity, emulsion stability and hydration capacity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00659.x
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  • 10
    Electronic Resource
    Electronic Resource
    PROTEIN CONCENTRATE FROM AIR CLASSIFICATION OF HIGH-PROTEIN SOFT WHEAT FLOURS (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Air classification of high-protein soft wheat flours may have considerable commercial potential. Flours from two varieties of high-protein soft wheat and a normal soft wheat were air classified. The protein contents of the original flours were 16.4, 12.1 and 8.2%, respectively, and the protein contents of the combined high-protein k-actions after air classification were 27.2, 21.5 and 17.4%. These fractions accounted for 39, 46 and 32% of the flour weight and for 65, 82 and 69% of the total protein. Protein shift was 51, 72 and 73% for the respective flours.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03810.x
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