Categorization of Seed Proteins Term Paper by Rifkhan

Categorization of Seed Proteins
A review of an experiment on amino acid compositions in seed-based food sources.
# 153749 | 2,137 words | 9 sources | APA | 2013 | SA
Published on Dec 05, 2013 in Biology (Biotechnology) , Nutrition (Food) , Agricultural Studies (General)

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The paper relates that the classification of proteins in vital seed-based food sources by protein size, amount and solubility, can improve seed composition and increase the nutritional content of seeds. This paper reviews an experiment that determines proteins and their proportions in ground up rice, wheat and lentil seeds, and compares solubility classes of these proteins. The paper compares the amino acid compositions in these proteins to the essential amino acids required by the human body, and shows how this data can be used to reduce hunger and improve food production.

Materials and Methods
Results and Discussion

From the Paper:

"Seeds are the main organs for dispersal and breeding in plants but are also the most widely harvested plant tissue that contributes to human survival. The protein content of seeds differ from about 10% of the dry weight in cereals to about 40% in some oilseeds and legumes, hence, becoming a major contributor of dietary protein. Seed proteins are of three types, housekeeping (or structural), storage and biologically active proteins. Housekeeping proteins help maintain normal cell metabolism while the biologically active proteins such as lectins, enzymes and enzyme inhibitors are small proteins which could have a nutritionally even amino acid arrangement as compared to storage proteins. Storage proteins are non-enzymatic and their main role is to provide proteins (nitrogen and sulphur source) needed for germination and creation of a new plant. Storage proteins are told apart from other proteins by the following characteristics: (a) They build up in large amounts in the mid-maturation period of a seed's growth, but are fully utilized in germination (b) They are produced in the cotyledon or endosperm of seed only and not in other tissues (c) Their only function is storage (d) They are mostly kept in protein bodies, which are special storage organelles (Shewry et al., 1995; Mandal and Mandal, 2000)."

Sample of Sources Used:

  • Graham, P.H. and Vance, C.P. (2003) Legumes: Importance and constraints to greater use. Plant Physiology, 131, 872-877.
  • Ketola, H.G. (1983) Requirement for dietary lysine and arginine by fry of rainbow trout. Journal of Animal Science, 56, 101-107.
  • Mandal, S. and Mandal, R.K. (2000) Seed storage proteins and approaches for improvement of their nutritional quality by genetic engineering. Current Science, 79, 576-589.
  • Monash University (2012) Plant biotechnology (BTH3820 - 2012). Monash University: Sunway, Malaysia. 2012, p. 34.
  • Osborne, T.B. (1924) The Vegetable Proteins 2nd ed. Longmans Green: London. 1924, pp. 21-28.

Cite this Term Paper:

APA Format

Categorization of Seed Proteins (2013, December 05) Retrieved May 28, 2023, from

MLA Format

"Categorization of Seed Proteins" 05 December 2013. Web. 28 May. 2023. <>