Overview
- Editors:
-
-
Peter R. Shewry
-
Rod Casey
Access this book
Other ways to access
Table of contents (35 chapters)
-
Front Matter
Pages i-xxix
-
Introduction
-
- Peter R. Shewry, Rod Casey
Pages 1-10
-
Prolamin Storage Proteins
-
- Peter R. Shewry, Arthur S. Tatham
Pages 11-33
-
- Peter R. Shewry, Arthur S. Tatham, Nigel G. Halford
Pages 35-78
-
-
- Douglas G. Muench, Masahiro Ogawa, Thomas W. Okita
Pages 93-108
-
- Craig E. Coleman, Brian A. Larkins
Pages 109-139
-
- Adilson Leite, Germano Cord Neto, André Luiz Vettore, José Andres Yunes, Paulo Arruda
Pages 141-157
-
Storage Globulins (7S/11S)
-
-
- Rod Casey, Claire Domoney
Pages 171-208
-
- Timothy C. Hall, Mahesh B. Chandrasekharan, Guofu Li
Pages 209-240
-
-
- K. Müntz, C. Horstmann, B. Schlesier
Pages 259-284
-
- Niels C. Nielsen, Young-Woo Nam
Pages 285-313
-
-
- Ravi Bhushan, Jürgen Martens
Pages 355-388
-
-
- Fumio Takaiwa, Masahiro Ogawa, Thomas W. Okita
Pages 401-425
-
- Michel Delseny, Monique Raynal
Pages 427-451
-
- Magdalena Segura-Nieto, Peter R. Shewry, Octavio Paredes-López
Pages 453-475
About this book
Seeds provide more than half of the world's intake of dietary protein and energy and thus are of immense economic, cultural and nutritional importance. Proteins can account for up to 40% of the dry weight of various types of seeds, thereby making a large contribution to the nutritional quality and processing properties of seeds. It is, therefore, not surprising that seed proteins were among the first plant components to be systematically studied, some 250 years ago, and have been a major focus of research over the past 100 years. The properties and behaviour of seed proteins pervade modem life in numerous ways. For example, legume and cereal proteins are used'in the production of a wide range of meat-free foods; the process of bread-making is dep~ndent on the physical chemical properties of wheat seed proteins; and in developed, as well as developing, countries, nutritional deficiencies among vegetarian diets are avoided through balancing legume and cereal seeds as sources of dietary proteins. Understanding seed proteins, in order to improve their composition and properties and to increase their concentrations, will thus continue to be an important research objective for the future. The present volume represents the culmination of a long-discussed plan of the editors, to bring together the best international authorities in order to compile a definitive monograph on biological, biochemical, molecular and genetic aspects of seed proteins.
Reviews
`...Seed Proteins can be recommended to a wide range of readers, not only to plant biochemists and molecular biologists, but also to plant breeders, seed testers, agronomists, phytochemists and physiologists. It should be a standard volume in the library of all those dealing with seed in the widest sense.'
Journal of Plant Physiology, 152:4 (2000)
