Gluten gliadin

Keywords Wheat, maize, barley, rye, gluten, gliadin, glutelin, HMW, LMW... 

Micard V, Guilbert S. Thermal behaviour of native and hydrophobized wheat gluten, gliadin and glutenin-iich fractions by modulated DSC, Int. J. Biol. Macromol. 27 (2000) 229. 

Proline ProKne is present in most proteins in amounts of 4-7% the average content is 4.6%. Its content in the component of wheat gluten, gliadin, is about 10%, and about 12% of proline contains casein. Proline content in gelatine can be up to 13%. In bacteria, plants and animals it also plays a role as an osmoprotectant that helps stabilise proteins and ceU membranes from the damaging effect of high osmotic pressure. 

Other workers used 0.1 m acetic acid for gluten separation then changed to dilute hydrochloric acid followed by neutralisation with sodium hydroxide.8 Byers et al. used 50% propan-l-ol in preference to 70% ethanol.9 Methods based on extraction with sodium dodecyl sulfate (SDS) have been developed by Danno10 as well as Graveland et al.11,12 Sonication of the SDS extract was introduced by Singh et al.13,14 Burnouf et al. introduced the use of dimethyl sulfoxide (DMSO) to remove monomeric proteins and a few small gliadins.15... 

Gliadins, unlike glutenins, contribute to the viscosity and the extensibility of the gluten and not its strength. 

Gluten is a mixture of proteins that can be classified as glutenins and gliadins. Extensibility is provided by glutenins while the gliadins contribute elasticity and cohesiveness. 

Coeliac disease, which is an allergy to gluten (specifically the gliadin fraction), is a cell-mediated food allergy. 

Vasomotor changes also occur when gluten is reintroduced. The patient may feel hot, show flushing or pallor, or have attacks of sweating. These have been reported by a number of observers (H8, K5, K8, W5). Detailed studies on the precise nature and/or cause of these vasomotor effects do not appear to have been carried out. They have sometimes been referred to as gliadin shock. They might repay further study. 

Sensitivity to the protein gliadin, present in gluten, results in coeliac disease. 

EM, gliadin, and tTG Abs were negative except during gluten challenge... 

Spelt is a subspecies of wheat grown widely in Central Europe. Expansion of this crop is likely in Europe because of the current shortage of high-protein organic feedstuffs. It has been introduced to other countries partly for the human market because of its reputation as being low in gliadin, the gluten fraction implicated in coeliac disease. 

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