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The Characteristics, Structures and Evolutionary Relationships of Prolamins

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Seed Proteins

Abstract

Prolamins were among the earliest proteins to be studied scientifically, with the isolation of wheat gluten being reported in 1745 by Jacopo Beccari, Professor of Chemistry in the University of Bologna. In his article “De frumento” (“concerning corn”) (Fig. 1) he described the separation of wheat into two fractions. One, which he called “amylo” (starch), was soluble in water and had similar properties to sugars. The second fraction was insoluble in water and sticky and resembled substances of animal origin (i.e. proteins). He called this fraction “glutinin”. Further studies of the preparation and properties of gluten were subsequently reported by Kessel-Meyer (1759).

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  1. IACR-Long Ashton Research Station, Department of Agricultural Sciences, University of Bristol, Long Ashton, Bristol, BS41 9AF, UK

    Peter R. Shewry & Arthur S. Tatham

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Shewry, P.R., Tatham, A.S. (1999). The Characteristics, Structures and Evolutionary Relationships of Prolamins. In: Shewry, P.R., Casey, R. (eds) Seed Proteins. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-4431-5_2

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