By M. S. Swaminathan (auth.), Werner Gottschalk, Hermann P. Müller (eds.)
Investigations on seed proteins were intensively performed up to now twenty years. this can be legitimate in regards to either their chemical composition in addition to their nutritive price. the improvement of recent biochemical and actual tools has led to acquiring deep insights into the constructions of seed proteins and their mutual interactions. extensive alternate of knowledge among the scientists partaking in nationwide and overseas examine programmes has given robust impulses for intensifying the study during this box. For the quantitative and quali tative investigations of seed proteins, not just a few version crops have been used; to the contrary, they have been performed on a number of diversified plants vital for various areas of the earth. during this method, a degree of data has been reached that may no longer be anticipated during this range inside this kind of brief interval. This holds not just actual for biochemical but additionally for physiological characters of the species of the restricting amino acids studied. in regards to dietary elements, the matter used to be of precise curiosity, but additionally seed proteins appearing as antinutritional elements have been analysed intimately. according to the data of seed protein buildings, it was once attainable to accomplish investigations at the genetic foundation in their synthesis. This was once performed below various points: the fundamental wisdom at the genes concerned may be widened; furthermore, it may be attempted to enhance the seed proteins quantitatively and qualitatively lower than the effect of mutant genes.
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Additional resources for Seed Proteins: Biochemistry, Genetics, Nutritive Value
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Particular attention was called by the expert group to anti-nutritional factors such as phenolic compounds (tannins, resorcinols), phytates and inhibitors of amylases and protease. Tannins were found to be present in higher amounts in sorghum and barley, and inhibit protein digestibility [39, 81]. Specific trypsin inhibitors have been found mainly in rye and triticale, but are also present in wheat. They not only reduce protein digestibility but may also accentuate the deficiency of sulfur-containing amino acids in many plant proteins.
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