Journal
JOURNAL OF EXPERIMENTAL BOTANY
Volume 53, Issue 370, Pages 947-958Publisher
OXFORD UNIV PRESS
DOI: 10.1093/jexbot/53.370.947
Keywords
cereals; functional properties; gene expression; genetic engineering; protein bodies; proteins
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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.
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