Plant proteins

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Across
  1. 4. protein soluble in dilute acid or base only
  2. 6. ___ inhibitor denaturation improves digestibility and availability of legume proteins
  3. 7. deficient in lysine, tryptophan and threonine but rich in cys and met
  4. 8. protein-protein network to form gel in legumes, also called __ zones
  5. 10. just like kafirin this protein is very hydrophobic; excellent film-forming properties
  6. 12. legume proteins have a __ foaming capacity due to their compact and rigid structure
  7. 13. gives gluten its cohesiveness
  8. 14. protein soluble in dilute salt solution but insoluble in water
  9. 16. oxidising agents like bromate form __ linkages in dough
  10. 17. protein soluble in aqueous alcohol solution
Down
  1. 1. rich in lys but deficient in cys and met
  2. 2. alkali __ can be used to increase niacin bioavailability
  3. 3. breakfast cereals are a good source of insoluble __
  4. 5. gives gluten its elasticity
  5. 9. protein soluble in water and dilute salt solution
  6. 11. part of grain with the highest protein content
  7. 15. antinutrient that causes red blood cell clumping