Responses in cereals

Starch defines a semicrystalline polymer made of two different polysaccharide fractions. The A- and B-type crystalline lattices define the distinct structures reported in cereal and tuber starches, respectively. Amylopectin, the major fraction of starch, is thought to be chiefly responsible for this semicrystalline organization while amylose is generally considered as an amorphous polymer with little or no impact on the overall crystalline organization.

11p system191 01-06-2013 45 4   Download

Celiacdisease isan intestinalmalabsorptioncharacterizedby an intolerance to cereal proteins accompanied by immuno-logical responses to dietary gliadins and an autoantigen located in the endomysium. The latter has been identified as the enzyme tissue transglutaminase which belongs to a family of enzymes that catalyze protein cross-linking reac-tions and is constitutivelyexpressed inmany tissues aswell as being activated during apoptosis.

7p tumor12 22-04-2013 39 3   Download

Tuyển tập báo cáo các nghiên cứu khoa học quốc tế ngành y học dành cho các bạn tham khảo đề tài: High levels of nucleotide diversity and fast decline of linkage disequilibrium in rye (Secale cereale L.) genes involved in frost response

14p panasonic02 14-12-2011 52 5   Download