Rice and barley are among the most widely consumed cereal crops in the world. While they are often valued for their carbohydrate content, recent scientific studies highlight the critical role of grain proteins in determining nutritional value, processing performance, and end-use quality. A systems-level review of grain proteins in rice and barley provides new insights into how these proteins are synthesized, regulated, and utilized in food systems.
Grain proteins are mainly produced during seed development and stored in the endosperm. In rice, the dominant proteins include glutelins, prolamins, albumins, and globulins, while barley is rich in hordeins, a type of prolamin protein. These proteins are synthesized through tightly regulated genetic pathways involving transcription factors and signaling networks that control when and how proteins accumulate in the grain.
Environmental factors such as nitrogen availability, temperature, and water stress also influence protein synthesis, making grain protein content a dynamic trait rather than a fixed one.
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