Cereal seed storage proteins: structures, properties and role in grain utilization
Cereal seed storage proteins: structures, properties and role in grain utilization
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DOI：
10.1093/jexbot/53.370.947
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发表时间：
2002-04-01
影响因子：
6.9
通讯作者：
Halford, NG
中科院分区：
文献类型：
--
作者：
Shewry, PR;Halford, NG
储藏蛋白约占成熟谷物总蛋白的50%，对其人类和牲畜的营养质量及其在食品加工中的功能特性具有重要影响。本文简要回顾了目前关于谷物谷醇溶蛋白和球蛋白储存蛋白的结构和性质及其在发育中谷物中的合成、运输和沉积机制的知识。还讨论了小麦的子宫蛋白在决定面包制作谷物的质量中的作用，以及如何控制它们的数量和成分，从而导致面团混合特性的变化。
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.