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In maize, prolamins are called zeins and are encoded by a medium-sized gene family.
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Alpha prolamins are present in the Panicoideae (millet, maize, sorghum) but not rice or Pooideae (wheat, barley, Brachypodium).
Prolamins are major seed storage proteins in wheat, barley, rye and maize, and are important nutrition and food sources for both humans and animals.
The prolamins are deposited into endoplasmic reticulum-associated protein bodies (PBs) in maize, but oat and wheat have protein storage vacuoles in addition to PBs (Lending et al. 1989; Herman and Larkins 1999).
Prolamins are the most predominant class of seed storage proteins found in most cereals, such as maize, rice, and wheat [ 3].
Glutelins and prolamins are the predominant proteins in cereals, such as rice (>60%211.
Prolamins are found in cereal grains with different grains having different but related prolamins: wheat (gliadin), barley (hordein), rye (secalin), corn (zein) and as a minor protein, avenin in oats.
Apparently, prolamins are not the major nutrient reserves in the Brachypodium seed.
Prolamins are the major storage proteins and determine the viscoelasticity of dough.
The prolamins are monomeric polypeptide chains with molecular weights between 30 to 50 kDa.
Prolamins are storage proteins in sorghum grain and constitute 60% of the total protein.
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