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of animal protein, increased attention is focused on the use of vegetable proteins as
potential sources of cheap, dietary protein.
7.3.8 Cereal Proteins
Cereal proteins are the most important part of protein intake in diets all over the
world and they constitute an important source of protein for animals as well as for
humans (Bradley and Folkes 1976; Bleakley and Hayes 2017; Boczek and
Pruszyński 2013), especially in the diet of developing countries. Common wheat
(Triticum aestivum spp. vulgare) and durum wheat (Triticum durum) constitute the
largest group of vegetable protein sources in the European diet (Van Spiegel et al.
2013; Shewry and Halford 2002). Wheat bread is a key element of protein in Europe
with a typical loaf of 8 grams protein per 100 g. The protein content in wheat grain
varies from 10% to 15% (Shewry and Halford 2002). These spare proteins include
prolamins, globulins and germins (Cunsolo et al. 2012). Maize (Zea mays sp.), rice
(Oryse sp.) and wheat (Triticum aestivum ssp. vulgare) are the main protein products consumed around the world. In some regions, such as in West Africa, millet is
the most important protein product. In turn, in southern India, where malnutrition of
infants and children is common, rice and millet are eaten regularly, and in Ethiopia
the preferred cereal is Teff, with a protein-like amino acid profile. A typical Ethiopian
diet consists of 65 g of protein, of which 41 g comes from Teff, and only 6 g from
the consumption of animal protein (Jansen et al. 1962). Maize (Zea mays sp.), as a
source of food, represents respectively 25% and 15% of the total consumption of
maize in developing countries and around the world. This species is very similar in
terms of share in calorie consumption worldwide: from 61% in Central America,
45% in East and South Africa (ESA), 29% in the Andes, 21% in West and Central
Africa (WCA), to 4% in South Asia (Shiferaw et al. 2011). Oat protein (Avena
sativa sp.) is of very high quality, and the content and quality of amino acids in the
seed is comparable to soy protein (Cavazos and de Mejia 2013). It contains much
more lysine, an essential amino acid, compared to other types and species of cereals, but has a lower content of proline and glutamic acid. This means that after
digestion, oat protein can be tolerated by people with gluten intolerance and sensitive to allergies (Klose et al. 2009). The rice, in turn, does not contain large amounts
of protein, but the rice protein flour is prepared beforehand using enzymatic treatment with carbohydrate-hydrolyzing enzymes to obtain products containing up to
91% of protein (Shih and Daigle 2000; Cavazos and de Mejia 2013). Cereals can
bring great health benefits as a rich source of BIOPEP bioactive peptides (Cavazos
and de Mejia 2013). Bioactive food-derived peptides gained increased interest as
control factors for chronic diseases and reduced the risk of side effects resulting
from the use of synthetic drugs (Colgan 1993; Gobbetti et al. 2004; HernándezLedesma et al. 2011; Pihlanto and Mäkinen 2013). Bioactivity associated with
cereal proteins is: antioxidants, anti-inflammatory effects, cholesterol lowering,
satiety, antidiabetic and other (Cavazos and de Mejia 2013). They affect the
B. Sawicka et al.
of animal protein, increased attention is focused on the use of vegetable proteins as
potential sources of cheap, dietary protein.
7.3.8 Cereal Proteins
Cereal proteins are the most important part of protein intake in diets all over the
world and they constitute an important source of protein for animals as well as for
humans (Bradley and Folkes 1976; Bleakley and Hayes 2017; Boczek and
Pruszyński 2013), especially in the diet of developing countries. Common wheat
(Triticum aestivum spp. vulgare) and durum wheat (Triticum durum) constitute the
largest group of vegetable protein sources in the European diet (Van Spiegel et al.
2013; Shewry and Halford 2002). Wheat bread is a key element of protein in Europe
with a typical loaf of 8 grams protein per 100 g. The protein content in wheat grain
varies from 10% to 15% (Shewry and Halford 2002). These spare proteins include
prolamins, globulins and germins (Cunsolo et al. 2012). Maize (Zea mays sp.), rice
(Oryse sp.) and wheat (Triticum aestivum ssp. vulgare) are the main protein products consumed around the world. In some regions, such as in West Africa, millet is
the most important protein product. In turn, in southern India, where malnutrition of
infants and children is common, rice and millet are eaten regularly, and in Ethiopia
the preferred cereal is Teff, with a protein-like amino acid profile. A typical Ethiopian
diet consists of 65 g of protein, of which 41 g comes from Teff, and only 6 g from
the consumption of animal protein (Jansen et al. 1962). Maize (Zea mays sp.), as a
source of food, represents respectively 25% and 15% of the total consumption of
maize in developing countries and around the world. This species is very similar in
terms of share in calorie consumption worldwide: from 61% in Central America,
45% in East and South Africa (ESA), 29% in the Andes, 21% in West and Central
Africa (WCA), to 4% in South Asia (Shiferaw et al. 2011). Oat protein (Avena
sativa sp.) is of very high quality, and the content and quality of amino acids in the
seed is comparable to soy protein (Cavazos and de Mejia 2013). It contains much
more lysine, an essential amino acid, compared to other types and species of cereals, but has a lower content of proline and glutamic acid. This means that after
digestion, oat protein can be tolerated by people with gluten intolerance and sensitive to allergies (Klose et al. 2009). The rice, in turn, does not contain large amounts
of protein, but the rice protein flour is prepared beforehand using enzymatic treatment with carbohydrate-hydrolyzing enzymes to obtain products containing up to
91% of protein (Shih and Daigle 2000; Cavazos and de Mejia 2013). Cereals can
bring great health benefits as a rich source of BIOPEP bioactive peptides (Cavazos
and de Mejia 2013). Bioactive food-derived peptides gained increased interest as
control factors for chronic diseases and reduced the risk of side effects resulting
from the use of synthetic drugs (Colgan 1993; Gobbetti et al. 2004; HernándezLedesma et al. 2011; Pihlanto and Mäkinen 2013). Bioactivity associated with
cereal proteins is: antioxidants, anti-inflammatory effects, cholesterol lowering,
satiety, antidiabetic and other (Cavazos and de Mejia 2013). They affect the
B. Sawicka et al.