Seed Proteins

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. Front Matter....Pages i-xxix Seed Proteins....Pages 1-10 The Characteristics, Structures and Evolutionary Relationships of Prolamins....Pages 11-33 The Prolamins of the Triticeae....Pages 35-78 Avenins: The Prolamins of Oats....Pages 79-92 The Prolamins of Rice....Pages 93-108 The Prolamins of Maize....Pages 109-139 The Prolamins of Sorghum, Coix and Millets....Pages 141-157 Distribution and Some Properties of Seed Globulins....Pages 159-169 Pea Globulins....Pages 171-208 Phaseolin: its Past, Properties, Regulation and Future....Pages 209-240 Canavalin....Pages 241-257 Vicia globulins....Pages 259-284 Soybean Globulins....Pages 285-313 Lupin Globulins....Pages 315-354 Groundnut Globulins....Pages 355-388 Oat Globulins....Pages 389-400 Rice Glutelins....Pages 401-425 Globulin Storage Proteins in Crucifers and Non-Legume Dicotyledonous Families....Pages 427-451 Globulins of the Pseudocereals: Amaranth, Quinoa, and Buckwheat....Pages 453-475 7S Globulins of Cereals....Pages 477-498 Molecular Phylogenies and Structural Diversification of Gymnosperm and Angiosperm Storage Globulins....Pages 499-515 Structural Relationships of 7S and 11S Globulins....Pages 517-541 Origin and Evolution of Seed Storage Globulins....Pages 543-561 The 2S Albumin Storage Proteins....Pages 563-586 Enzyme Inhibitors of Seeds: Types and Properties....Pages 587-615 A Multigene Family of Trypsin/α-Amylase Inhibitors from Cereals....Pages 617-633 Inhibitors of Legume Seeds....Pages 635-655 Seed Lectins....Pages 657-683 Lipoxygenases....Pages 685-708 Thionins....Pages 709-726 Antifungal Proteins....Pages 727-751 LEA Proteins....Pages 753-780 Seed Oleosins....Pages 781-806 Synthesis, processing and deposition of seed proteins: The pathway of protein synthesis and deposition in the cell....Pages 807-841 The Synthesis and Deposition of Storage Proteins: Possible Role of Molecular Chaperones and the Unfolded Protein Response....Pages 843-858 Back Matter....Pages 859-883 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. This volume is the most comprehensive and detailed account of seed proteins so far published and the first dedicated volume for a number of years. It covers the major storage protein groups (prolamins, 2S albumins, 7Sglobulins, and 11S globulins), focusing on those present in crops. It also covers other widely distributed groups of proteins including lectins, inhibitors, antifungal proteins, thionins and oil body protein (oleosins).The breadth of coverage of the proteins is wide, including their structures and properties, evolutionary relationships, classical and molecular genetics and mechanisms of synthesis, trafficking and deposition within thecells. It should therefore become a standard source book for active research scientists as well as for higher level teaching. This volume is the most comprehensive and detailed account of seed proteins so far published and the first dedicated volume for a number of years. It covers the major storage protein groups (prolamins, 2S albumins, 7Sglobulins, and 11S globulins), focusing on those present in crops. It also covers other widely distributed groups of proteins including lectins, inhibitors, antifungal proteins, thionins and oil body protein (oleosins). The breadth of coverage of the proteins is wide, including their structures and properties, evolutionary relationships, classical and molecular genetics and mechanisms of synthesis, trafficking and deposition within thecells. It should therefore become a standard source book for active research scientists as well as for higher level teaching