Khalil Khan

 

about-3

Khalil Khan

North Dakota State University (NDSU), Fargo, ND, USA): INTERNATIONAL COLLABORATOR:

Ph.D. Cereal Chemistry Biochemistry minor , University of Manitoba, Winnipeg, Canada, 1977 . M.S. Microbiology (Protein Chemistry), Plant Science minor University of Manitoba, Winnipeg, Canada, 1973.

Presently as a Professor at NDSU, USA teaches teaches Cereal Technology, & Cereal Proteins with emphasis on barley and wheat; their biochemistry and role in industrial processing and food properties. Have taught Food Chemistry involving study of food components including water, carbohydrates, lipids, proteins, vitamins, minerals, and enzymes.

Research Interests

1. Structure-function relationship of wheat proteins to bread and pasta making quality

2. Cereal variety identification through biochemical techniques

3. Have carried out research on developing nutritious snack foods using high temperature extrusion technology.

Professional Memberships

*  AACC International (formerly American Association of Cereal Chemists) (Protein Division, Education Division)

*  President-Elect, AACC International, 2008-2009

*  President, AACC International, 2009-2010

*  Chairman of the Board of Directors, AACC International, 2010-2011

Recent Publications

  1. KHAN, K. and BUSHUK, W. 1976. Studies of glutenin. VIII. Subunit composition at different stages of grain maturity. Cereal Chem. 53: 566-573.
  2. KHAN, K. and BUSHUK, W. 1977. Studies of glutenin. IX. Subunit composition by sodium dodecyl sulfate polyacrylamide gel electrophoresis at pH 7.3 and 8.9. Cereal Chem. 54:588-596.
  3. KHAN, K. and BUSHUK, W. 1978. Glutenin – structure and functionality in breadmaking. Bakers Digest. 52:14-16, 18-20.
  4. KHAN, K. and BUSHUK, W. 1979. Studies of glutenin. XI. Comparison by sodium dodecyl sulfate-polyacrylamide gel electrophoresis of unreduced and reduced glutenin from various isolation and purification procedures. Cereal Chem. 56:63-68.
  5. KHAN, K. and BUSHUK, W. 1979. Studies of Glutenin. XIII. Gel filtration, isoelectric focusing and amino acid composition studies. Cereal Chem. 56:505-512.
  6. HAMAUZU, A., KHAN, K. and BUSHUK, W. 1979. Studies of glutenin. XIV. Gel filtration and sodium dodecyl sulfate electrophoresis of glutenin solubilized in sodium stearate. Cereal Chem. 56:513-516.
  7. KHAN, K. and BUSHUK, W. 1979. Structure of wheat gluten in relation to functionality in breadmaking. In “Functionality and Protein Structure”, Akiva Pour-EL (ed.), ACS Symposium Series 92, American Chemical Society, Washington, DC.
  8. BUSHUK, W., KHAN, K. and McMASTER, G. 1980. Functional glutenin: A complex of covalently and non-convalently linked components. Ann. Technol. Agric. 29:279-294.
  9. KHAN, K. 1982. Poyacrylamide gel electrophoresis of wheat gluten proteins. Bakers Digest 56:(5):14-17.
  10. BUSHUK, W., KHAN, K. and McMASTERS, G.J. 1983. Glutenin: Der Schlussel zur backqualitat des weizenmehles. Getreide Mehl und Brot. 37:99-101.
  11. KHAN, K., McDONALD, C.E. and BANASIK, O.J. 1983. Polyacrylamide gel electrophoresis of gliadin proteins for wheat variety identification – procedural modifications and observations. Cereal Chem. 60:178-181.
  12. JOPPA, L.R., KHAN, K. and WILLIAMS, N.D. 1983. Chromosomal location of genes for gliadin polypeptides in durum wheat Triticum turgidum L. Theor. Appl. Genet. 64:289-293. (This paper won the 1985 Simga XI award at NDSU).
  13. KHAN, K.1984. Detectability of different classes of gliadins by dye binding and by trichloroacetic acid precipitability. Cereal Chem. 61:378-380.
  14. KHAN, K., HAMADA, A.S. and PATEK, J. 1985. Polyacrylamide gel electrophoresis for wheat variety identification: Effect of variables on gel properties. Cereal Chem. 62:310:313.
  15. BAHNASSEY Y., KHAN, K. and HARROLD, R. 1985. Fortification of spaghetti with edible legumes. I. Physicochemical, antinutritional, amino acid and mineral profiles. Cereal chem. 63:210-215.
  16. BAHNASSEY, Y. and KHAN, K. 1985. Fortification of spaghetti with edible legumes. II. Rheological, processing and quality evaluation studies. Cereal Chem. 63:216-219.
  17. GEBRE, H., KHAN, K. and FOSTER, A.E. 1986. Barley cultivar identification by polyacrylamide gel electrophoresis of hordein poypeptides. Catalog of Cultivars. Crop Sci. 26:454-460.
  18. DUSZKIEWICZ-REINHARD, W., KHAN, K. and FUNKE, B. 1988. Microbiological evaluation of navy bean protein concentrate and its blend with retail ground beef. J. Food Sci. 53:88-92.
  19. DUSZKIEWICZ-REINHARD, W., KHAN, K., DICK, J. and HOLM, Y. 1988. Shelf- life stability of spaghetti fortified with legume flours and protein concentrates. Cereal Chem. 65:278-281.
  20. CHAKRABORTY, K. and KHAN, K. 1988. Biochemical and breadmaking properties of wheat flour components. I. Compositional differences revealed through quantitation and polyacrylamide gel eletrophoresis of protein fractions from various isolation procedures. Cereal Chem. 65:333-340.
  21. CHAKRABORTY, K. and KHAN, K. 1988. Biochemical and breadmaking properties of wheat protein components. II. Reconstitution baking studies of protein fractions from various isolation procedures. Cereal Chem. 65:340-344.
  22. KHAN, K. and CHAKRABORTY, K. 1987. Fractionation, gel electrophoresis and breadmaking studies of wheat proteins in relation to structure – function properties, pp. 91-110, in: ” Proceedings of the 3rd International Gluten Workshop,” May 9 – 13, Lasztity, R. and Bekes, F., eds., Budapest, Hungary.
  23. DUSZKIEWICZ-REINHARD, W., KHAN, K., and FUNKE, B. 1988. Microbiological evaluation of navy bean flour and its blend with retail ground beef. Meat Sci. 24:189- 199.
  24. KHAN, K., TAMMINGA, G. and LUKOW, O. 1989. Effect of wheat flour proteins on mixing and baking – Correlations with protein fractions and high molecular weight glutenin subunit composition by gel electrophoresis. Cereal Chem. 66: 391-396.
  25. KHAN, K., FROHBERG, R., OLSON, T. and HUCKLE, L. 1989. Inheritance of gluten protein components of T. dicoccoides-derived high protein HRS wheat lines. Cereal. Chem. 66:397-401.
  26. ARIYAMA, T. and KHAN, K. 1990. Effect of sprouting and storage on physico- chemical and breadmaking properties of hard read spring wheat. Cereal Chem. 67:53-58.
  27. GUJSKA, E. and KHAN, K. 1990. Effect of temperature on properties of extrudates from high starch fraction of navy pinto and garbanzo beans. J. Food Sci. 55:466-469.
  28. HAN J.-Y. and KHAN, K. 1990. Physico-chemical studies of dry edible bean fractions isolated by pin-milling and air-classification. Cereal Chem. 67:384-390.
  29. HAN, J. Y. and KHAN, K. 1990. Functional properties of dry edible bean fractions isolated by pin-milling and air classification. Cereal Chem. 67:390-394.
  30. SKIERKOWSKI, K., GUJSKA, E. and KHAN, K. 1990. Instrumental and sensory evaluation of textural properties from blends of high starch/high protein fractions of dry beans. J. Food Sci. 55:1081-1083, 1087.
  31. KHAN, K., FIGUEROA, J. and CHAKRABORTY, K. 1990. The relationship of gluten protein composition to breadmaking quality of HRS wheat grown in North Dakota. In: Proceedings of Fourth International Workshop Gluten Proteins, June 1990, Tkachuk, R. and Bushuk, W., ed., Winnipeg, Canada.
  32. GUJSKA, E. and KHAN, K. 1991. Functional properties of extrudates from high starch fractions of navy and pinto beans and corn meal blended with legume high protein fractions. J. Food Sci. 56:431- 435.
  33. GUJSKA, E. and KHAN, K. 1991. Feed moisture effects on functional properties, trypsin inhibitor and hemmagglutinin activities of extruded bean high starch fraction. J. Food Sci. 56:443.
  34. GUJSKA, E, and KHAN, K. 1991. High temperature extrusion effects on protein solubility and distribution in navy and pinto beans. J. Food. Sci. 56:1013 – 1016.
  35. FIGUEROA, J.D.C. and KHAN, K. 1991. The relationship of bromate requirement and sugars in breadmaking and implications for loaf volume potential of HRS wheat flours. Cereal Chem. 68:284-290.
  36. BOYACIOGLU, M.H., YOUNGS, V. L., KHAN, K. and D’APPOLONIA, B. L. 1991. A comparison of durum wheat grown in Turkey and in the United States. Pasta J. Sept./Oct.:24, pp.25, 29.
  37. BOREJSZO, Z. and KHAN, K. 1992. Effect of high temperature extrusion on flatulence causing sugars of high starch fraction of dry edible beans. J. Food Sci. 57:771-772, 777.
  38. KHAN, K., HUCKLE, L. and JONES, B. 1992. RP-HPLC of the gliadin proteins of T. dicoccoides-derived high protein HRS wheat lines – characterization of fractions and relationship to breadmaking quality. Cereal Chem. 69:270.
  39. AKTAN, B. and KHAN, K. 1992. Effect of high temperature drying of pasta on quality parameters and on solubility, gel ectrophoresis and RP-HPLC of protein components. Cereal Chem. 69:288-295.
  40. CHEN, J., KHAN, K., SHELTON, D.R., and D’APPOLONIA, B.L. 1992. Isolation of carbohydrate-containing proteins from wheat gluten by differential solubility and gel filtration chromatography. Cereal Chem. 69:475-480.
  41. CHEN, J., SHELTON, D.R., D’APPOLONIA, B.L., and KHAN, K. 1992. Structural characterization of the carbohydrate portion of a glycopeptide from wheat gluten. Cereal Chem. 69:481-484.
  42. MAGNUS, E., and KHAN, K. 1992. Hydrophobic properties of reduced and alkylated acetic-acid solubleglutenin-fractionation by hydrophobic interaction chromatography Cereal Chem. 69:607.
  43. KHAN, K., and HUCKLE, L. 1992. Use of multi-stacking gels in SDS-PAGE reveal polydispersity/aggregation/disaggregation behavior of the glutenin protein fraction. Cereal Chem. 69:687.
  44. FIGUEROA, J.D.C. and KHAN, K. 1993. Albumin fraction from spring winter, and soft wheats- characterization ofprotein and associated carbohydrate by gel filtration chromatography and gel electrophoresis. Cereal Chem. 70:689-695.
  45. CZARNECKI, Z., GUJSKA, E., and KHAN, K. 1993. Extrusion of pinto bean high protein fraction treated with papain and cellulase enzymes. J. Food Sci. 58:395.
  46. CZARNECKI, Z., GUJSKA, E. and KHAN, K. 1993. Enzyme – pretreatment of pinto bean high protein fraction and time of blending corn meal affects extrudate properties. J. Food Sci 58:1404.
  47. GUPTA, R.B., KHAN, K. and MACRITCHIE, F. 1993. Biochemical basis of flour properties in bread wheats. 1. Effects of variation on the quantity and size distribution of polymeric protein. J. Cereal Sci. 18:23.
  48. DUSCKIEWICZ-REINHARD. W., GUJSKA, E. AND KHAN, K. 1994. Reduction of stachyose in legume flours by lactic acid bacteria. J. Food Sci. 59:115.
  49. GUJSKA, E., DUSKIEWICZ-REINHARD, W. and KHAN, K. 1994. Physicochemical properties of field pea, pinto and navy bean starches. J. Food Sci. 59:634.
  50. KHAN, K., HUCKLE, L. and FREEMAN, T. 1994. Disaggregation of glutenin with low concentration of reducing agent and with sonication: solubility, electrophoretic, and scannning electron microscopy studies. Cereal Chem. 71:242.
  51. GUJSKA, E., DUSKIEWICZ-REINHARD, W., and KHAN, K. 1995. Shelf-life stability of flavoured pinto beans (Phaseolus vulgaris) and field pea (Pisum sativum) extrudates. Pol. J. Food Nutr. Sci. 4/45:43.
  52. FANG, K. and KHAN, K. 1996. Pasta containing regrinds-effect of high temperature drying on product quality. Cereal Chem. 73:317.
  53. HUANG, D.Y. and KHAN, K.. 1996. Unexpected solubility changes in wheat proteins during fermentation and oven stages of the breadmaking process. Communication to the Editor. Cereal Chem. 73:512.
  54. HUANG, D.Y. and KHAN, K. 1997a. Characterization and quantification of native glutenin aggregates by multistacking SDS-PAGE procedures. Cereal Chem. 74:29-234.
  55. HUANG, D.Y. and KHAN, K. 1997b. Quantitative determination of high molecular weight glutenin subunits of hard red spring wheat by SDS-PAGE. I. Quantitative effects of total amounts on breadmaking quality characteristics. Cereal Chem. 74:781-785.
  56. HUANG, D.Y. and KHAN, K. 1997c. Quantitative determination of high molecular weight glutenin subunits of hard red spring wheat by SDS-PAGE. II. Quantitative effects of individual subunits on breadmaking quality characteristics. Cereal Chem. 74:786-790.
  57. HUANG, D.Y. and KHAN, K. 1998. A modified SDS-PAGE procedure to separate high molecular weight glutenin subunits 2 and 2*. J. Cereal Sci. 27:237-239.
  58. GUSKA, E. and KHAN, K. 1999. Characterization of the carbohydrate of non-reduced glutenin fractionated by multistacking SDS-PAGE from two hard red spring wheat flours. Cereal Chem. Vol. 76:198-203.
  59. ZHU, J. and KHAN, K. 1999. Characterization of monomeric and glutenin polymeric proteins of hard red spring wheats during grain development by multistacking SDS-PAGE and capillary zone electrophoresis. Cereal Chem. Vol: 76:261-269.
  60. Borneo, R. and KHAN, K. 1999. Protein changes during various stages of bread making of four spring wheats: Quantification by size exclusion HPLC. Cereal Chem. Vol. 76:711-717.
  61. Borneo, R. and KHAN, K. 1999. Glutenin protein changes during bread making of four spring wheats: Fractionation by multistacking SDS gel electrophoresis and quantification with high-resolution densitometry. Cereal Chem. Vol. 76:718-726.
  62. ZHU, J. and KHAN, K. 1999. Allelic variation at Glu-D1 locus for HMW glutenin subunits- quantification by multistacking SDS-PAGE of wheat grown under nitrogen fertilization. Cereal Chem Vol.76:915-919.
  63. ZHU, J. and, KHAN, K. 2001. Effects of genotype and environment on glutenin polymers and breadmaking quality. Cereal Chem. 78:125-130.
  64. . ZHU, J. and KHAN, K. 2001. Separation and quantification of HMW glutenin subunits by capillary electrophoresis. Cereal Chem. 78:737-742.
  65. ZHU, J., HUANG, S., KHAN, K., and O’BRIEN, L. 2001. Relationship of protein quantity, quality and dough properties with Chinese steamed bread quality. J. of Cereal Sci. 33:205-212.
  66. ZHU, J. and KHAN, K. 2002. Quantitative variation of HMW glutenin subunits from hard red spring wheats grown in different environments. Cereal Chem. 79:783-786.
  67. KHAN, K., ZHU, J., HUANG, D.Y., and BORNEO, R. 2002. Glutenin size distribution, determined by multi-stacking SDS-PAGE: Relationship to breadmaking quality. In “Wheat Quality Elucidation: The Bushuk Legacy”, P.K.W. Ng and C. W. Wrigley, eds., AACC, St. Paul, MN.
  68. KHAN, K., NYGARD, G., POGNA, N., REDAELLI, R., NG, P.K.W., FIDO, R., and SHEWRY, P. 2002. Electrophoresis of Wheat Gluten Proteins. In Wheat Gluten Handbook. AACC, St. Paul, MN.
  69. KOVACS, M.I.P., FU, B.X., WOODS, S.M., DAHLKE, G., WANG, C., SARKAR, A.K., and KHAN, K. 2002. A small-scale laboratory noodle sheeting machine. J. of Texture Studies.33:  559-569.
  70. SHARADANANT, R., and KHAN, K. 2003. Effect of hydrophilic gums on frozen dough.1. Dough quality. Cereal Chem. 80:764-772.
  71. SHARADANANT, R., and KHAN, K. 2003. Effect of hydrophilic gums on the quality of frozen dough:II. Bread characteristics. Cereal Chem. 80:773-780.
  72. KOVACS, M.I.P., FU, B.X., WOODS, S.M., and KHAN, K. 2004. Thermal stability of wheat gluten protein: its effect on dough properties and noodle texture. J. Cereal Sci. 39:9-19.
  73. XU, S.S., KHAN, K., KLINDWORTH, D.L., FARIS, J.D., and  NYGARD, G. 2004. Chromosomal location of genes for novel glutenin subunits and gliadins in wild emmer wheat (Triticum turgidum L. var. dicoccoides). Theor. Appl. Genet. 108:1221-1228.
  74. Wang, Y., Khan, K., Hareland, G., and Nygard, G. 2006. Quantitative glutenin composition from gel electrophoresis from flour mill streams and relationship to breadmaking quality. Cereal Chem. Cereal Chem 83: 293-299.
  75. Sharadanant, R. and Khan, K. 2006. Effect of hydrophilic gums on the quality of frozen dough: Electron microscopy, protein solubility, and electrophoresis studies. Cereal Chem. 83: 411-417.
  76. Khan, K. and Nygard, G. 2006. Gluten. In: Bakery Products: Science and Technology. Elsevier Publishing.
  77. Wang, Y., Khan, K., Hareland, G., and Nygard, G. 2007. Distribution of protein composition in bread wheat flour mill streams and relationship to breadmaking quality. Cereal Chem. 84:271-275.

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