Identification of potential lipid binding regions in cereal proteins and peptides with the use of bioinformatics

Abstract

In an era where sustainability becomes increasingly prominent it is clear that agricultural sources are playing an important role in this goal. Cereal science is a well-established research area when it comes to agricultural and food science related topics. Throughout the years a wealth of information has been gathered when it comes to cereals. Recent bioinformatics tools allow detailed scanning of cereal proteins and peptides. The approach presented in this paper will demonstrate a full identification and partial characterization of all potential helical lipid binding regions in a number of proteins and peptides present in cereals. These results will be linked to experimental findings as much as possible and where relevant the contribution to more mechanistic insight in the functionality of the proteins and peptides will be discussed. Finally the use of the approach in helping researcher to fine-tune their search for a better understanding of their protein or peptide of interest will be explained.