Seed storage proteins

right|thumb|upright=1.30|Examples of sources of gluten (clockwise from top): wheat as flour, spelt, barley, and rye as rolled flakes

Albumin is a family of globular proteins, the most common of which are the serum albumins. All of the proteins of the albumin family are water-soluble, moderately soluble in concentrated salt solutions, and experience heat denaturation. Albumins are commonly found in blood plasma and differ from other blood proteins in that they are not glycosylated. Substances containing albumins are called albuminoids.

thumb|Gliadin Gliadin (a type of prolamin) is a class of proteins present in wheat and several other cereals within the grass genera Triticum and Hordeum. Gliadins, which are a component of gluten, are essential for giving bread the ability to rise properly during baking. Gliadins and glutenins are the two main components of the gluten fraction of the wheat seed. This gluten is found in products such as wheat flour. Gluten is split about evenly between the gliadins and glutenins, although there are variations found in different sources.

thumb|Different plastids Proteinoplasts (sometimes called proteoplasts, aleuroplasts, and aleuronaplasts) are specialized organelles found only in plant cells. Proteinoplasts belong to a broad category of organelles known as plastids. Plastids are specialized double-membrane organelles found in plant cells. Plastids perform a variety of functions such as metabolism of energy, and biological reactions. There are multiple types of plastids recognized including Leucoplasts, Chromoplasts, and Chloroplasts. Plastids are broken up into different categories based on characteristics such as size, func

Prolamins are a group of plant storage proteins characterised by a high glutamine and proline amino acid content. They are found in plants, mainly in the seeds of cereal grains such as wheat (gliadin), barley (hordein), rye (secalin), corn (zein), sorghum (kafirin), and oats (avenin). They have poor solubility in water and solubilise best in strong alcohol (70–80%), light acid, and alkaline solutions. The prolamins of the tribe Triticeae, such as wheat gliadin, and related proteins (see Triticeae glutens) are known to trigger coeliac disease, an autoimmune condition, in genetically predisposed

Glutenin (a type of glutelin) is a major protein within wheat flour, making up 47% of the total protein content. The glutenins are protein aggregates of high-molecular-mass (HMW) and low-molecular-mass (LMW) subunits with molar masses from about 200,000 to a few million, which are stabilized by intermolecular disulfide bonds, hydrophobic interactions and other forces. Glutenin is responsible for the strength and elasticity of dough.

Glutelins are a class of prolamin proteins found in the endosperm of certain seeds of the grass family. They constitute a major component of the protein composite collectively referred to as gluten. Glutenin is the most common glutelin, as it is found in wheat and is responsible for some of the refined baking properties in bread wheat. The glutelins of barley and rye have also been identified. Glutelins are the primary protein form of energy storage in the endosperm of rice grains.

Zein ( ) is a class of prolamine protein found in maize. It is usually manufactured as a powder from corn gluten meal. Zein is one of the best understood plant proteins. Pure zein is clear, odorless, tasteless, hard, water-insoluble, and edible, and it has a variety of industrial and food uses.

Edestin, (also known as Edistin) is a highly-digestible, hexameric legumin protein, and a seed storage protein, with a molecular weight of 310 kDa. This protein is primarily found in hemp seeds. Edestin is a globular protein (biologically active) as opposed to fibrous protein (structural).

Legumin is family of globular proteins obtained from beans, peas, lentils, vetches, hemp and other leguminous seeds. Garden peas are a common nutritional source for humans that contains legumin.

protein