Gluten glutenin

Gluten in flour. Gliadin in loo parts gluten. Glutenin in lOo parts gluten. 

F (1999) Glutenin is involved in the gluten-driven mucosal T cell response. Eur J Immunol. 29 3133-9. 

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. 

Vader W, Kooy Y, Van Veelen P, De Ru A, Harris D, Benckhuijsen W, et al. The gluten response in children with celiac disease is directed toward multiple gliadin and glutenin peptides. Gastroenterology 2002 122 1729-1737. 

The wheat storage proteins without interchain disulfide bonds are monomeric and are termed gliadins, those with interchain disulfide bonds are polymeric and are called glutenins. Gliadins plus glutenins form gluten. Originally, it was assumed that the toxicity for CD patients was restricted to... 

Durum wheats, in contrast to bread wheats, form the basis of the pasta industry. Here a different "quality" of the gluten proteins is important. The gluten must have an appropriate ratio of gliadin and glutenin (of appropriate type) for satisfactory flour properties during extrusion (as in spaghetti manufacture) and for the "al dente" bite after cooking. 

Com zein Wheat gluten mid derivatives (glia ns, glutenin)... 

---