The Vegetable Proteins

By T. B. Osborne. Nature, 2007

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Characterisation of protein‐rich isolates and antioxidative phenolic extracts from pale and black brewers' spent grain (2013, background): “Based on sequential extraction and solubility properties, barley proteins have been classified as water- and salt-soluble albumins and globulins, respectively, storage proteins called hordeins (approximately 60% of total protein) and the cell wall structural proteins termed glutelins (Osborne, 1924)”
Kafirin structure and functionality (2006, background): “The name prolamin was coined by Osborne (1924) to reflect their high contents of proline and amide nitrogen, derived from glutamine, and these two amino acids together account for over 30% of the total residues in total kafirin fractions (Table 1).”
Vegetable proteins in microencapsulation: a review of recent interventions and their effectiveness (2013, background): “Vegetable proteins consist of several fractions: the major fraction is glutenin, soluble in alkaline water solutions; the globulin fraction, soluble in salt solutions, followed by the albumin and prolamin, fractions soluble in water and ethanol respectively (Osborne, 1909).”