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Seeds, particularly of leguminous plants, contain high concentrations of storage proteins. Up to 25 percent of the dry weight of the seed can be composed of storage proteins. The best known storage protein in wheat is the prolamin gliadin, a component of gluten.
- Berg, Jeremy M.; Tymoczko, John L.; Stryer, Lubert (2002). Biochemistry (5th ed.). New York: W. H. Freeman. ISBN 978-0-7167-3051-4.
- Dunwell, J. M.; Khuri, S. & Gane, P. J. (2000). "Microbial Relatives of the Seed Storage Proteins of Higher Plants: Conservation of Structure and Diversification of Function during Evolution of the Cupin Superfamily". Microbiology and Molecular Biology Reviews. 64 (1): 153–179. doi:10.1128/mmbr.64.1.153-179.2000. PMC 98990. PMID 10704478.
- Shewry, P. R. & Halford, N. G. (2002). "Cereal Seed Storage Proteins: Structures, Properties and Role in Grain Utilization". Journal of Experimental Botany. 53 (390): 947–958. doi:10.1093/jexbot/53.370.947. PMID 11912237.
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