Can we increase the use of wheat and other cereals as sources of protein?

A - Papers appearing in refereed journals

Shewry, P. R. 2024. Can we increase the use of wheat and other cereals as sources of protein? Journal of Cereal Science. 117 (May), p. 103899.

AuthorsShewry, P. R.

Wheat and other cereals are important sources of dietary protein and have the potential for exploitation to replace products based on animal proteins. However, grain protein contents are low, about 10–15%, compared to more protein-rich legumes and oilseeds. Grain protein content is determined by genetic and environmental factors, particularly nitrogen fertilisation, and is also inversely correlated with grain yield. Strategies to increase grain protein content are reviewed including exploiting genetic variation in the relationship between yield and protein content (grain protein deviation). The functional properties of cereal grains for processing are determined by the properties of the prolamin storage proteins, which include the gluten proteins of wheat. Understanding the structures and functional properties of these proteins will therefore facilitate their modification to generate a wider range of properties to extend the use of cereal proteins to replace animal proteins in food systems.

KeywordsCereal grains; Wheat; Protein content; Protein quality; Glute; Protein deviation
Year of Publication2024
JournalJournal of Cereal Science
Journal citation117 (May), p. 103899
Digital Object Identifier (DOI)
Open accessPublished as ‘gold’ (paid) open access
FunderBiotechnology and Biological Sciences Research Council
Funder project or codeDelivering Sustainable Wheat (WP3): Nutritional Traits
Publisher's version
Output statusPublished
Publication dates
Online25 Mar 2024
Publication process dates
Accepted24 Mar 2024
PublisherAcademic Press Ltd- Elsevier Science Ltd

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