Grain protein

Since the beginning of agricultural production in the prehistoric time, cereals have been the main agricultural products in most parts of the world playing an important role in nutrition generally and in the protein supply. 

Protein composes 7-14% of the grain, depending on the grain. Cereal are low in the amino acids tryptophan and methionine and although potential breeding may produce cereals higher in the amino acids lysine, it remains the limiting amino acid in cereals.

The proportion of the cereal proteins is more than half of the total protein production of the world. 

However, in comparison to foods such as milk, meats, or eggs, grains do not include all the essential amino acids contained in animal protein.

The protein is of low biological value, and therefore, less efficient in supporting body needs.

Of all the cereal grains, oats ranks highest in protein and runs neck and neck with wheat as the all-around most nutritive cereal grain.

Cereal grains and their products contain four major protein fractions: albumin, globulins, prolamin and glutelin. The contain of the last two is commonly known as gluten. The combinations of the last two is commonly known as gluten.
Grain protein