60-2 |
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B. R. HAMAKER, Whistler Center for Carbohydrate Research, Purdue Univ., Dept. of Food Science, 745 Agriculture Mall Dr., West Lafayette, IN 47907-2009 General cereal grain protein classification, chemical composition, and structure will be briefly reviewed. The talk will then focus on functional properties of cereal storage proteins in various food products. While the vast literature on wheat protein chemistry and functionality will be addressed, attention will also be given to non-wheat storage proteins with particular emphasis on corn, sorghum, and rice proteins and their potential to function in food systems to provide or influence textural properties. Similarities and differences among the cereal storage proteins, in terms of sequence and structure, will be highlighted and related to functionality. The packaging of corn, sorghum, and rice storage proteins in endosperm structural bodies limits their availability to participate in formation of viscoelastic structures. Shear conditions necessary to disrupt protein body structure will be shown, as well as potential processing conditions to make storage proteins viscoelastic. Finally, speculations will be made with regard to the effect that these proteins may have in a range of products; pointing out an area of research and development that has perhaps been neglected.
Session 60, Seed proteins
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