- α-/β-
gliadins –
soluble in low-percentage alcohols. γ-
gliadins –
ancestral form of cysteine-rich
gliadin with only
intrachain disulfide bridges ω-
gliadins...
- the
gliadins and the glutenins.
Gliadins are
monomeric proteins,
which can be
separated into four groups: alpha-, beta-, gamma- and omega-
gliadins. They...
- alleles, AA, BB, and DD.
These alleles can
produce slightly different gliadins,
which can
cause the body to
produce different antibodies. Some of these...
-
glutenins and the
gliadins,
which in turn can be
divided into high
molecular and low
molecular glutenins and α/β, γ and Ω
gliadins. Its
homologous seed...
- cholangitis, and more.
Coeliac disease is
caused by an
inflammatory reaction to
gliadins and
glutenins (gluten proteins)
found in
wheat and to
similar proteins...
- globulins,
prolamins and glutenins. The
relevant prolamins in
wheat are
gliadins.
Gliadins and
glutenins form the
classic glutens—the
causative agents of celiac...
-
Gliadins, an
example of the
prolamins in Triticeae, are
separated on the
basis of electrop****tic
mobility and
isoelectric focusing α-/β-
gliadins –...
-
causes clinical manifestations in
celiac patients.
These proteins include gliadins and
glutenins from wheat,
secalins from rye,
hordeins from barley, avenins...
- glucoside, can be
found in
commercial breads containing flaxseed.
Glutenin and
gliadin are
functional proteins found in
wheat bread that
contribute to the structure...
- glycoprotein,
present in
barley and some
other cereals,
together with
gliadin and
other glycoproteins (such as glutelins)
coming under the
general name...
