A - Papers appearing in refereed journals
Shewry, P. R. and Halford, N. G. 2002. Cereal seed storage proteins: structures, properties and role in grain utilization. Journal of Experimental Botany. 53 (370), pp. 947-958.
|Authors||Shewry, P. R. and Halford, N. G.|
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 g uteri 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.
|Keywords||RRES175; 175_Plant sciences; 175_Genetics; 175_Nutrition; 175_Biochemistry|
|Year of Publication||2002|
|Journal||Journal of Experimental Botany|
|Journal citation||53 (370), pp. 947-958|
|Digital Object Identifier (DOI)||doi:10.1093/jexbot/53.370.947|
|Open access||Published as bronze (free) open access|
|Funder project or code||414|
|Online||15 Apr 2002|
|Publisher||Oxford University Press (OUP) Oxford|
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