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GrainGenes Reference Report: JEB-53-947

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Reference	JEB-53-947
Title	Cereal seed storage proteins: structures, properties and role in grain utilization
Journal	Journal of Experimental Botany
Year	2002
Volume	53
Pages	947-958
Author	Shewry PR Halford NG
Abstract	Summary: 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
External Databases	Pubmed: 11912237
Keyword	bread wheat [ Show all 45 ]

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