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

By P. Shewry, Nigel G Halford. Journal of Experimental Botany, 2002

1,429 citations recorded by the source corpus.

Subfields: Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/6c56b1e52240e450ba1e4cc86b325f984ad31788

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In Nutrition and Dietetics

M. Hayes

In Plant Science

Citations in the corpus

Future Protein Supply and Demand: Strategies and Factors Influencing a Sustainable Equilibrium (2017, background): “Cereal proteins account for the major portion of dietary protein intake globally [13,14] and are important for animals as well as humans.”
Factors affecting starch utilization in large animal food production system: A review (2014, neutral): “Prolamins are the major endosperm storage proteins in most feed grains [66] and have received intensive interest in animal nutrition due to their possible interference during starch digestion.”
Breeding for increased nitrogen‐use efficiency: a review for wheat (T. aestivum L.) (2016, background): “The qualitative composition of the grain protein is a genetic characteristic, caused in part by differences in protein synthetic capacity (Shewry and Halford 2002, Ravel et al. 2009), while the rate, duration and grain protein quantitative composition (i.e. the ratio between the different protein…”
Free Amino Nitrogen in Brewing (2019, background): “The storage proteins, prolamin and glutelin, account for approximately 50% of the total protein in mature cereal grains and, with the exception of oats and rice, the major endosperm storage proteins of all cereal grains are prolamins [7].”
Modelling protein content and composition in relation to crop nitrogen dynamics for wheat (2006, background): “Grain proteins can be divided into structural/metabolic and storage proteins ( Shewry and Halford, 2002 ).”
Review article: Quality protein maize (QPM): Genetic manipulation for the nutritional fortification of maize (2009, neutral): “All prolamins are alcohol soluble (Shewry and Halford, 2002).”
Intercropping with pulses to concentrate nitrogen and sulphur in wheat (2007, background): “The unique rheological properties of doughs made from wheat flour, and hence the characteristics of many wheat-based products, are strongly influenced by the amount and type of storage proteins in wheat endosperms (Shewry & Halford 2002).”