Gluteline

from Wikipedia, the free encyclopedia

Glutelins are mixtures of reserve proteins found in grain seeds . Several of these mixtures contain proteins that act as allergens in humans . Glutelins are rich in the amino acids glow amine acid and Pro lin . During baking, glutelins and gliadins form cross-links with other proteins as well as with each other via disulfide bridges and thus strengthen the dough.

Glutelins are one of the four so-called Osborne fractions of grain . In contrast to the others, they cannot be extracted with either saline or 70 percent ethanol .

The Gluteline are named after their origin from the cereal types:

wheat rye oats barley Corn millet rice
Gluteline Glutenin Secalinine Avenalin Hordes Zeanin Oryzenin

literature

  • Shang H, Wei Y, Long H, Yan Z, Zheng Y: Identification of LMW glutenin-like genes from Secale sylvestre host. . In: Genetics . 41, No. 12, 2005, pp. 1656-64. PMID 16396452 .

Web links

Individual evidence

  1. Dewar D, Amato M, Ellis H, Pollock E, Gonzalez-Cinca N, Wieser H, Ciclitira P: The toxicity of high molecular weight glutenin subunits of wheat to patients with celiac disease. . In: Eur J Gastroenterol Hepatol . 18, No. 5, 2006, pp. 483-491. doi : 10.1097 / 00042737-200605000-00005 . PMID 16607142 .
  2. Waldemar Ternes , Alfred Täufel, Lieselotte Tunger, Martin Zobel (eds.): Food Lexicon . 4th, comprehensively revised edition. Behr, Hamburg 2005, ISBN 3-89947-165-2 . , P. 721.