-
Hordein is a
prolamin glycoprotein,
present in
barley and some
other cereals,
together with
gliadin and
other glycoproteins (such as glutelins) coming...
-
proteins in the
grains commonly used to make beer,
barley and wheat. The
hordein found in
barley and the
gliadin found in
wheat are
types of
gluten that...
-
mainly in the
seeds of
cereal grains such as
wheat (gliadin),
barley (
hordein), rye (secalin), corn (zein),
sorghum (kafirin), and oats (avenin). They...
-
Similar proteins to the
gliadin found in
wheat exist as
secalin in rye,
hordein in barley, and
avenins in oats and are
collectively referred to as "gluten...
-
Similar proteins to the
gliadin found in
wheat exist as
secalin in rye,
hordein in barley, and
avenins in oats and are
collectively referred to as 'gluten...
-
grains having different but
related prolamins:
wheat (gliadin),
barley (
hordein), rye (secalin) and oats (avenin). One
region of α-gliadin
stimulates membrane...
-
Similar proteins to the
gliadin found in
wheat exist as
secalin in rye,
hordein in barley, and
avenins in oats and are
collectively referred to as "gluten...
-
Similar proteins to the
gliadin found in
wheat exist as
secalin in rye,
hordein in barley, and
avenins in oats and are
collectively referred to as "gluten...
- can form the
basis of a mash that will brew a beer
without gliadin or
hordein (together gluten) and
therefore can be
suitable for
coeliacs or others...
- gliadins. Its
homologous seed
storage proteins, in barley, are
referred to as
hordeins, in rye, secalins, and in oats, avenins.
These protein classes are collectively...
