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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.
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- 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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