Tag: Prolamins

A significant portion of corn's total protein content, sometimes exceeding 50%, is made up of a class of proteins known as zeins. But what is the main protein in corn, and why is this nutritionally important? The answer lies in understanding the composition and quality of this specific protein.

According to the Osborne classification system, plant proteins are categorized into four main types based on their solubility. These diverse proteins, found in everything from seeds to leaves, play vital roles in plant growth and also serve as a crucial source of nutrition for humans and animals. So, what are the proteins obtained from plants called, and how are they further classified?

Cereal grains typically contain around 10% protein by dry weight, with the specific protein types playing a crucial role in their nutritional value and culinary applications. While a more comprehensive system exists, the two most functionally significant types of cereal protein are the prolamins and glutelins, especially for their impact on food processing and human health.