Classification cereal proteins

The discussion of protein solubility in Chapter 9 leads logically into the next topic because it is usually necessary to have proteins in solution in order to characterize them. Of course, some important characterization can be made by hydrolyzing the proteins (e.g., determination of the amino acid composition and sequence). What we are mainly concerned with in this chapter is the measurement of molecular composition and properties of proteins or their subimits in or close to their native state. This is required if our aim is to relate composition to fimctional properties. The classification of cereal proteins into four groups based on solubility was described in the previous chapter. This classification still proves to be valuable for researchers. However, in recent times, techniques have been developed that enable more accurate quantification of cereal protein composition. 

It is possible to classify proteins on several different bases. One basis is on the cereal from which they come and where in the seed they are found, another is the Osborne classification system, which is based on the solubility of the protein. Proteins can be further classified in chemical terms such as molecular weight and the presence or absence of sulfur. 

Shewry PR, Tatham AS, Forde J, Kreis M, Miflin BJ (1986). The classification and nomenclature of wheat gluten proteins a reassessment. J. Cereal ScL, 4 97-106. 

Shewry, P. R., A. S. Tatham, J. Forde, M. Kreis, and B. J. Miflin. 1986. The classification and nomenclature of wheat gluten proteins A reassessment. Journal of Cereal Science 4 97-106. 

Natural fibers are classified based on their origins, whether they are plant, animal or mineral fibers. All plant fibers are composed of cellulose while animal fibers consist of proteins (hair, silk, and wool). Plant fibers include bast (or stem or soft scleren-chyma) fibers, leaf or hard fibers, seed, fruit, wood, cereal straw, and other grass fibers [1]. Over the last few years, a number of researchers have been involved in investigating the exploitation of natural fibers as load bearing constituents in composite materials. The use of such materials in composites has increased due to their relative cheapness, their ability to be recycled, and because they can compete well in terms of strength per weight of material [2]. Provided below is the classification of natural fibers based on origin ... 

In food processing, the major objectives are sometimes achieved at the expense of some loss of recognised nutrients. However, in other cases, important nutrients may become available only after appropriate processing, since inhibitors or other interfering compounds may be destroyed or inactivated. Toxic factors can sometimes be destroyed by denaturation, as with enzymes, protease inhibitors and phyto-haemagglutinins. They can also be physically removed, for example by leaching, solvent extraction or solid classification methods, as in the removal of gossypol from cottonseed protein, or of phytate from cereals. 

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