Protein Synthesis in Grains and Seeds

The grains and seeds of plants are meant for propagation and dispersion but are also harvested and consumed by human beings. The protein content of grains and seeds varies from 10% (in cereals) to 40% (in some leguminous and oleaginous plants). In quantitative terms, the contribution of grains and seeds to human and animal nutrition (200 million tons per year for cereal proteins alone) economically constitutes a significant and major protein source (Shewry et ah, 1995).