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

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.

AuthorsShewry, P. R. and Halford, N. G.
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 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. 

KeywordsRRES175; 175_Plant sciences; 175_Genetics; 175_Nutrition; 175_Biochemistry
Year of Publication2002
JournalJournal of Experimental Botany
Journal citation53 (370), pp. 947-958
Digital Object Identifier (DOI)doi:10.1093/jexbot/53.370.947
Open accessPublished as bronze (free) open access
Funder project or code414
415
501
Publisher's version530947.pdf
Publication dates
Online15 Apr 2002
PublisherOxford University Press (OUP) Oxford

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