Cereal seed storage proteins: structures, properties and role in grain utilization

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ID: 294471
2002
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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.
Reference Key
openalex_W2152170501 Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Peter R. Shewry, Nigel G. Halford
Journal Journal of experimental botany
Year 2002
DOI
10.1093/jexbot/53.370.947
URL
https://doi.org/10.1093/jexbot/53.370.947
Keywords Keywords not found

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