ABSTRACT
Introduction The discussion of protein solubility in Chapter 9 leads logically into the next topic because it is usually necessary to have proteins in solution in order to characterize them. Of course, some important characterization can be made by hydrolyzing the proteins (e.g., determination of the amino acid composition and sequence). What we are mainly concerned with in this chapter is the measurement of molecular composition and properties of proteins or their subunits in or close to their native state. This is required if our aim is to relate composition to functional properties. The classification of cereal proteins into four groups based on solubility was described in the previous chapter. This classification still proves to be valuable for researchers. However, in recent times, techniques have been developed that enable more accurate quantification of cereal protein composition.
