Seed Storage Proteins: Characterization and Biosynthesis
1981; Elsevier BV; Linguagem: Inglês
10.1016/b978-0-12-675406-3.50017-7
Autores Tópico(s)Proteins in Food Systems
ResumoThis chapter discusses characterization and biosynthesis of seed storage protein. The storage proteins of seeds are an important group of plant proteins that provide nitrogen and amino acids in the germinating seedling, and constitute a major source of protein for human and livestock consumption. The large quantities of these proteins make the study of their synthesis particularly attractive as a model for the regulation of genetic expression. On the average, cereal seeds contain 10% protein, while legume seeds contain approximately 30% protein. The major storage proteins of most cereals are alcohol-soluble prolamines, but they are salt-soluble globulins in legumes. There are differences in protein structure and amino acid composition associated with the different solubility properties of these proteins. The prolamines of most cereals contain very little lysine and tryptophan, while the storage globulins of legumes contain two levels of methionine and cysteine. Storage proteins in cereals occur in the endosperm and are found in deposits sequestered within the endoplasmic reticulum.
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