| 书目名称 | Seed Proteins | | 编辑 | Peter R. Shewry,Rod Casey | | 视频video | | | 图书封面 |  | | 描述 | 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 | | 出版日期 | Book 1999 | | 关键词 | Protein; Seed; cereals; enzymes; evolution; genetics; pea; proteins; regulation; soy; tea; wheat | | 版次 | 1 | | doi | https://doi.org/10.1007/978-94-011-4431-5 | | isbn_softcover | 978-94-010-5904-6 | | isbn_ebook | 978-94-011-4431-5 | | copyright | Kluwer Academic Publishers 1999 |
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发表于 2025-3-21 19:03:06
