Improvement of the nutritional quality of legume seed storage proteins by molecular breeding

1998 ◽  
Vol 111 (1) ◽  
pp. 1-6 ◽  
Author(s):  
Daisuke Yamauchi ◽  
Takao Minamikawa
Keyword(s):  
Nutritional Quality ◽  
Molecular Breeding ◽  
Storage Proteins ◽  
Seed Storage ◽  
Seed Storage Proteins ◽  
Legume Seed

scholarly journals Convicilin mRNA from pea (Pisum sativum L.) has sequence homology with other legume 7S storage protein mRNA species

1984 ◽  
Vol 224 (2) ◽  
pp. 661-666 ◽  
Author(s):  
R Casey ◽  
C Domoney ◽  
J Stanley
Keyword(s):  
Nucleotide Sequence ◽  
Pisum Sativum ◽  
Storage Proteins ◽  
Seed Storage ◽  
Seed Storage Proteins ◽  
Nucleotide Sequence Analysis ◽  
Sequence Difference ◽  
Legume Seed ◽  
Complementary Dna ◽  
Pisum Sativum L

Nucleotide-sequence analysis of a complementary-DNA clone for convicilin, one of the storage proteins from pea (Pisum sativum L.) seeds, shows it to be homologous with the 7S legume seed storage proteins vicilin, conglycinin and phaseolin. Convicilin is more similar to vicilin than to phaseolin or to conglycinin. Significant areas of sequence difference are discussed.

PROTEOMIC ANALYSIS OF RICE SEED STORAGE PROTEINS IN RELATION TO NUTRIENT QUALITY OF THREE DIFFERENT COMMERCIAL RICE TYPES

2015 ◽  
Vol 77 (24) ◽  
Author(s):  
Nur Syazila Ramli ◽  
Noor Hasniza Md. Zin
Keyword(s):  
Nutritional Value ◽  
Storage Proteins ◽  
Brown Rice ◽  
Seed Storage ◽  
Seed Storage Proteins ◽  
Nutrient Quality ◽  
White Rice ◽  
Glutinous Rice ◽  
Different Types

Seed storage proteins (SSPs) are the most important component in rice, which provides nutrient to consumers. The SSPs content and composition are among the important determinant for rice quality determination specifically for nutritional value. Multiple factors have been identified to give effect to the nutritional value of rice grain including different types of rice. The purpose of this study is to investigate the expression level of SSPs of rice and also relates the nutrient quality of rice with the variability in SSPs expression from three different types of rice commercially available in markets. The SSPs were extracted from three different types of rice; white rice, brown rice and glutinous rice of the local rice brands in markets. Bradford Assay was carried out to determine the total SSPs content and brown rice was found to have significantly higher total SSPs content (9.157± 0.4 mg/100mg seeds) compared to white rice (6.933± 0.8 mg/ 100mg seeds) and glutinous rice (5.388± 0.2 mg/ 100mg seeds). Based on the banding patterns of the SDS-PAGE, there were different level of expressions were observed between the three rice types. The different expression can be observed obviously at the glutelin precursor region and glutelin acidic subunit region and prolamin polypeptides region for each type of rice. Therefore, contribute to the different nutritional value for dietary intake.

Calcium- and Magnesium-Dependent Aggregation of Legume Seed Storage Proteins

1999 ◽  
Vol 47 (8) ◽  
pp. 3009-3015 ◽  
Author(s):  
Ricardo B. Ferreira ◽  
Emanuel Franco ◽  
Artur R. Teixeira
Keyword(s):  
Storage Proteins ◽  
Seed Storage ◽  
Seed Storage Proteins ◽  
Legume Seed ◽  
Calcium And Magnesium

scholarly journals Wheat Proteins: A Valuable Resources to Improve Nutritional Value of Bread

2021 ◽  
Vol 5 ◽  
Author(s):  
Sonia Goel ◽  
Mohinder Singh ◽  
Sapna Grewal ◽  
Ali Razzaq ◽  
Shabir Hussain Wani
Keyword(s):  
Storage Proteins ◽  
Seed Storage ◽  
Seed Storage Proteins ◽  
Wheat Bread ◽  
Future Directions ◽  
Processing Technologies ◽  
Increasing Demand ◽  
Food Commodities ◽  
Industrial Demand

Triticum aestivum, commonly known as bread wheat, is one of the most cultivated crops globally. Due to its increasing demand, wheat is the source of many nutritious products including bread, pasta, and noodles containing different types of seed storage proteins. Wheat seed storage proteins largely control the type and quality of any wheat product. Among various unique wheat products, bread is the most consumed product around the world due to its fast availability as compared to other traditional food commodities. The production of highly nutritious and superior quality bread is always a matter of concern because of its increasing industrial demand. Therefore, new and more advanced technologies are currently being applied to improve and enrich the bread, having increased fortified nutrients, gluten-free, highly stable with enhanced shelf-life, and long-lasting. This review focused on bread proteins with improving wheat qualities and nutritional properties using modern technologies. We also describe the recent innovations in processing technologies to improve various quality traits of wheat bread. We also highlight some modern forms of bread that are utilized in different industries for various purposes and future directions.

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