Importance Of Seed Storage Proteins

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INTRODUCTION
Seed proteins can be broadly classified into two categories: housekeeping proteins and storage proteins. Seed storage proteins are group of proteins synthesized mainly during seed development, serve as a major nitrogen reserve which are utilized during germination of the seed. They are the source of necessary free amino acids and nitrogen to the growing plant with the sole purpose of providing proteins (nitrogen and sulphur source) required during germination(Chua et al., 2008). These are a complex mixture of different proteins which differ in structure, size, shape, amino acid composition, solubility and other physiological, functional, nutritional, nutraceutical and nutragenomic properties. Storage proteins are generaly found …show more content…

S., & Mandal, 2000; Bojórquez-Velázquez et al., 2016). Because of the abundance of these storage proteins, they are mainly responsible for the nutritional quality of the human diet. Apart from nutritional qualities, seed proteins gain special importance due to their ability to influence the functional quality, which inturn determines the end use of grain in food processing (Bojórquez-Velázquez et al., 2016). Seed storage proteins accumulate in the cotyledon and embryo of dicotyledonous plants and in the endosperm of monocotyledonous plants. Salt-soluble globulins are the predominant storage protein in legumes and are grouped under two classes, 7S and 11S globulins, while alcohol-soluble prolamins are the major storage proteins in cereals. Oats and rice are exceptional, in which the major storage proteins are …show more content…

Oilseeds occupy very important position in the Indian agricultural economy. The varieties of oilseeds grown in India are ground nut, soybean, sesame, sunflower, cotton, safflower, mustard, etc. Oilseed storage proteins are generally rich source of nitrogen. In oilseeds, large amount of proteins are present in protein bodies (Pernollet and Mosse, 1982). Utilization of protein from unconventional sources of vegetable origin, including oilseeds for edible purposes has been explored. The oilseed proteins are categorized into 2 group’s namely low and high molecular weight fractions and based on the sedimentation coefficient the protein fractions are designated as 11S, 7S, 2S protein (Prakash and Rao,

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