Amino Acid Metabolism. Cereal seed storage proteins: structures, properties and role in grain utilization

Author: Shewry Peter R.  

Publisher: Oxford University Press

ISSN: 1460-2431

Source: Journal of Experimental Botany, Vol.53, Iss.370, 2002-04, pp. : 947-958

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Storage proteins account for about 50% of the total protein in mature cereal grains and have important impacts on their nutritional quality for humans and livestock and on their functional properties in food processing. Current knowledge of the structures and properties of the prolamin and globulin storage proteins of cereals and their mechanisms of synthesis, trafficking and deposition in the developing grain is briefly reviewed here. The role of the gluten proteins of wheat in determining the quality of the grain for breadmaking and how their amount and composition can be manipulated leading to changes in dough mixing properties is also discussed.

Related content