Viljaproteiineja

Viljaproteiineja, commonly known as cereal proteins, are a diverse group of proteins found in grains such as wheat, rice, oats, corn, barley, and rye. These proteins play a crucial role in plant development and also serve as an important source of protein in the human diet, particularly for populations relying heavily on cereals as a staple food.

The composition and properties of cereal proteins vary significantly between different grain types. In wheat, for instance, gluten proteins, specifically gliadins and glutenins, are prominent. These proteins are responsible for the viscoelastic properties of dough, which are essential for baking. Rice proteins include albumins, globulins, and glutelins, with glutelins being the most abundant storage proteins. Corn proteins, or zeins, are a distinct group of prolamin proteins that are largely insoluble in water and are important for the structural integrity of the corn kernel. Oat proteins are also rich in albumins, globulins, and glutelins, and are known for their soluble fiber content, beta-glucans, which can contribute to health benefits.

Nutritionally, cereal proteins are often considered incomplete due to a deficiency in certain essential amino acids, particularly lysine. However, when consumed as part of a varied diet that includes other protein sources like legumes, animal products, or nuts, cereal proteins contribute significantly to meeting daily protein requirements. Research continues into improving the nutritional profile of cereal proteins through breeding and processing techniques to enhance their essential amino acid content and overall digestibility.