PJB-2022-330
STRUCTURAL AND FUNCTIONAL ASPECTS OF CEREAL PROTEIN BODIES: A REVIEW
Sanabil Anmol
Abstract
Grains and cereals are widespread ingested staple food in many regions of world. In starchy endosperm of cereals there are cellular organelles which are bounded by membranes called as protein bodies. These are different on basis of their structure, composition and function, found in aleurone layer. Cereal storage proteins including Albumins, Globulins, Prolamins, Glutelins has proved many anti-oxidant and prebiotic activity in human and animals. B-glucans and some other soluble fibers are also termed as bulking agents due to probable mechanism for prolonged satiety feelings. Bran proteins of rice are said to be more beneficial than all other proteins more specifically regarding its less allergic and cancer properties. More researchers are required to illuminate role of cereal storage proteins in nutraceutical domains and integrate them into different products so that people can have more of these products to combat different current health problems and disorders. This review paper describes different storage proteins present in cereals and grains along with their functional aspects in food sciences.
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