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Filtering by: Subject Polysaccharides Degree Name Doctor of Philosophy (Ph.D.)

Studies in cereal science : arabinoxylans, glutenins, and their interactions; determining optimum water addition in noodle doughs; and quality and nutritional traits in a hard x soft wheat cross

Creator:

Kongraksawech, Teepakorn

Abstract:

The major components of wheat flour are keys to its functionality in processing and product quality. The major components, other than the lipids, are polymers: starch, protein, and non-starchy polysaccharides (NSP). In wheat NSP are primarily arabinoxylans (AX). These components are compartmentalized in the grain but are forced into close...

Resource Type:

Dissertation
The cell surface polysaccharides and membrane protein required for bacteriophage infection of Lactococcus lactis

Creator:

Valyasevi, Ruud

Abstract:

The bacteriophage receptor of lactococci was found on the cell walls. A carbohydrate analysis of the cell walls from phage-resistant mutants of L. lactis subsp. cremoris KR with reductions in phage binding indicated that a loss of galactose correlated with a loss in binding and infection of all phage tested:...

Resource Type:

Dissertation