- low solubility.
Modern analysis now
considers glutelins as a low-solubility
subclass of prolamins.
Glutelins are
soluble in
dilute acids or bases, detergents...
- LMW-glutenin)
Secale (food ryes) –
secalins glutelins Triti**** –
glutenin Hordeum –
barley glutelin Secale – rye
glutelin Because of the
usefulness of
wheat glutens...
- DQ/deamidated-gliadin
Triggering agent(s)
Triticeae glutens (Prolamins and
Glutelins)
Isoform specific autoantibody characteristics Autoantigen Isoform Tissue...
-
allergenic components in
wheat (for example:
serine protease inhibitors,
glutelins and prolamins) and
different responses are
often attributed to different...
-
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...
- prin****l
protein of corn (maize)
endosperm consisting mainly of zein and
glutelin. It is a
byproduct of corn
processing that has
historically been used as...
-
glutinis agglutinant, agglutinate, agglutination, agglutinative, glue,
glutelin, gluten, glutinosity, glutinous,
nonagglutinative glyc-
sweet Gr**** γλυκύς...
- and
glutelins revealed many more
resistant fragments; one, a γ-gliadin,
containing 4
epitopes was 68
amino acids in length.
Triticeae glutelins presented...
- agglutinant, agglutinate, agglutination, agglutinative, deglutination,
glutelin, gluten, glutinosity, glutinous,
nonagglutinative gracilis • gracilior...
- of specificity.
Gluten is a
group of proteins, such as
prolamins and
glutelins,
stored with
starch in the
endosperm of
various cereal (gr****) grains...
