Browse by Subject

HPLC of Cereal and Legume Proteins
HPLC of Cereal and Legume Proteins

"...the volume clearly fills the need for a specialized text on HPLC methods for cereal chemists, and will no doubt become a standard reference in many laboratories."
—Trends in Food Science and Technology

Item No. 50821

List Price: $129
Member Price (must login or join): 54.18
77.40
You could save: 30.0%

This volume is written by the experts on the topic and provides essential insight into protein analysis of cereals by HPLC. Coverage includes all of the major grains, plus soybeans.

HPLC (High-Performance Liquid Chromatography) of Cereal Legume Proteins


Acknowledgments


The Evolution of Cereal Protein Analysis by HPLC

J.A. Bietz and J.E. Kruger


Practical Considerations in the RP-HPLC Analysis of Cereal and Legume Proteins

B.A. Marchylo


Protein Extraction and Sample Handling Techniques

G.L. Lookhart and J.A. Bietz


Data Handling in HPLC and Use of Computers

Martin G. Scanlon


RP-HPLC for Varietal Identification in Cereals and Legumes

Wheat

F.R. Huebner and J.A. Bietz

Rye and Triticale

R.P. Kubiczek, F.R. Huebner, J.A. Bietz

Maize

J.W. Paulis and J.A. Bietz

Barley

B.A. Marchylo

Rice

George L. Lookhart and Bienvenido O. Juliano

Oats

George L. Lookhart and David M. Peterson

Soybeans

Walter J. Wolf

Sorghum

John Stephen Charles Smith


RP-HPLC for Assessment of Quality in Cereals and Legumes: Breadmaking Quality Wheat

F.R. Huebner and J.A. Bietz


Use of RP-HPLC for a Better Understanding of the Structure and Functionality of Wheat Gluten Proteins

Herbert Wieser, Wemer Seilmeier, and Hans-Dieter Belitz


Combined Reversed-Phase High-Performance Liquid Chromatography RP-HPLC and Electrophoretic Techniques in Genetics and Breeding of Wheat Storage Proteins

D. Lafiandra, E. Porceddu, G. Colaprico, and B. Margiotta


Size-Exclusion High-Performance Liquid Chromatography for Rapid Examination of Size Differences of Cereal Proteins

Jean-Claude Autran


HPLC Ion-Exchange Chromatographic Separations of Cereal and Legume Proteins

Ian L. Batey


Evaluation of Hydrophobicity of Wheat Proteins and Peptides by HIC and RP-HPLC

Yves Popineau

"...there is no one better qualified to edit a definitive text on the HPLC of seed proteins...this book certainly provides comprehensive coverage of HPLC analyses of cereal prolamins, with brief but valuable discussions of legume globulins...This is the first time, to my knowledge, that RP-HPLC studies of all cereals have been collected together in one volume, providing a definitive and convenient reference text for the industry...The editors have attracted an exceptionally well-qualified list of contributors, drawn from North America, Europe, and Australia. As a result, the chapters are well written and unusually up to date...the volume clearly fills the need for a specialized text on HPLC methods for cereal chemists, and will no doubt become a standard reference in many laboratories."
—Trends in Food Science and Technology
Publish Date: 1994
Format: 6" × 9" hardcover
ISBN: 978-0-913250-82-2
Pages: 426
Images: 115 black and white images
Publication Weight: 2 lbs

Edited by James E. Kruger and Jerold A. Bietz

HPLC (High-Performance Liquid Chromatography) of Cereal Legume Proteins

Related Products