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Journal of Experimental Botany, Vol. 53, No. 370, pp. 947-958, April 15, 2002
© 2002 Oxford University Press

Original Papers

Cereal seed storage proteins: structures, properties and role in grain utilization

Peter R. Shewry1 and Nigel G. Halford

IACR-Long Ashton Research Station, Department of Agricultural Sciences, University of Bristol, Long Ashton, Bristol BS41 9AF, UK

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.

Key words: Cereals, functional properties, gene expression, genetic engineering, protein bodies, proteins.


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