Proteins of Plant Origin - Seed Proteins
Seed Proteins: Although a large number of plants produce seeds having protein contents in excess of 15%, only a few are utilized for food, eg. soybean, cotton seeds, peas, peanuts and beans. Proteins of seeds are largely concentrated in protein bodies. These bodies, which have more than 90% proteins accounts for 70% of the total proteins in case of soybeans.
Proteins comprise a significant portion of food reserves, which is so important during germination. Proteins of most seeds (excluding cereals) are globulins, which are soluble in water or dilute salt solutions.