2009_Book_FoodChemistry

Index 1023
Glucosidase, Exo-1,4-α-D-
–, application 151
Glucoside, toxic, legume 764
–, toxicity 760
Glucosinolate 798, 798
–, biosynthesis 790
–, cabbage 789(T)
–, enzymatic degradation 153
–, horseradish 977, 978(T)
–, mustard 977, 978(T)
–, rapeseed 652
–, vegetable 789, 789(T), 790
Glucosone 267
Glucosyl sucrose, production 863(T), 875
–, relative sweetness 863(T)
Glucosylamine 270, 272
Glucuronic acid 262, 263
–, synthesis 263
Glutamate, canned vegetable 800
–, cheese, bitter taste 542, 542(T)
Glutamate dehydrogenase, molecular weight 097
Glutamic acid 010
–, decarboxylation 023
–, discovery 011
–, molasses 874
–, reaction 023
–, synthesis 032, 032
–, taste 034, 035(T)
–, use as a flavor enhancer 430
Glutaminase 154
Glutamine 010
–, discovery 011
–, sugar beet 869, 870
Glutathione, disulfide interchange 699, 699, 700
–, dough, ascorbic acid effect 717(T), 718, 718(T)
–, nomenclature 036
–, occurrence 038
–, protein-bound, wheat 699, 700(T)
–, structure 038, 038
–, wheat dough, rheology 699, 700(F)
–, wheat flour 699, 699, 700(T), 717(F)
Glutathione dehydrogenase, flour improvement with
ascorbic acid 717, 717(F)
–, substrate specificity 699(T)
–, wheat 698, 698, 698(T)
Glutathione peroxidase 426, 426
Glutelin, cereal 676(T), 679(T)
–, legume 746, 749(T)
–, wheat 679(T)
–, –, electropherogram 690(F)
–, –, electrophoresis 680(F)
–, wheat (see also glutenin)
Gluten 673
–, aggregation 730, 732(F)
–, aminoacylation 082(F)
–, baking quality 691
–, bread volume 057(F)
–, disulfide bridge 083, 083(F)
–, enrichment with lysine 083(F)
–, formation, wheat 691
–, protein, aggregation 691
–, –, amino acid composition 683(T)
–, –, classification 683(T)
–, –, cystein residue 683(T)
–, –, genes 680, 682
–, –, intermolecular disulfide bond 691
–, –, molecular masses 683(T)
–, –, property 683(T)
–, –, wheat 680
–, reduction and reoxidation 082, 083(F)
–, sedimentation value 712
–, solubility 057(F)
–, structure 729, 729(F)
–, succinylation 081, 081(F)
–, tensile test 695(F)
–, thermal denaturation 057(F)
–, yield 711
Gluten-free baked product, alkyl cellulose 329
Glutenin, rheological property 692, 694, 695(F)
–, wheat, RP-HPLC 686(F)
Glycemic index, definition 867
–, example 867
Glycemic load 867
Glyceraldehyde 251
–, from fructose 267, 267
Glyceraldehyde-3-phosphate dehydrogenase, muscle
573
Glyceric acid 292
Glyceroglycolipid 180
Glycerokinase, reaction 139(T)
Glycerol, enzymatic analysis 139(T), 140, 140(T)
Glycerol ether 187
Glycerol factor, wine 920, 920
Glycine 010
–, discovery 011
Glycinin, amino acid sequence 750(T)
Glycitein 762
Glycogen, fish 627
–, meat 587
Glycol cleavage 292, 292
Glycolipid 180
–, wheat flour 704, 705(T)
Glycolipid hydrolase 190
Glycolysis, scheme 893(F)
Glycoprotein 041, 041
–, asparagine 009
–, casein 505, 506
–, collagen 577
–, egg white 553, 554(T)
–, fish, blood serum 626, 626
–, lectin 759, 759(T)
–, ovalbumin 548, 550