Chapter 2 - Cereal proteins

Abstract

Cereals are the major crops that provide energy and nutrients to the world population. The storage proteins present in the cereal grains exhibit different solubility toward solvents such as water (albumin), salt solution (globulin), dilute alcohol (prolamin), and dilute acid/alkali (glutelin); they also influence their extraction methods. In general, cereals are the richest source of amino acids. Although certain essential amino acids such as lysine, threonine, and tryptophan are limited. The bioactive peptides present in cereal proteins act as nutraceuticals having excellent antioxidant, antihypertensive, antidiabetic, anticancer, and antiinflammatory properties. Hence the inclusion of cereal protein in the diet can promote health and prevent oxidative stress. But the consumption of cereal proteins causes allergenic responses in some individuals like nonceliac gluten sensitivity and immunoglobulin-mediated allergenic responses such as Baker's asthma and wheat-dependent exercise-induced anaphylaxis (WDEIA) and celiac diseases.