Prolamines
Prolamins are a group of storage proteins found in grain seeds . Its proline (up to 25%) and glutamine (up to 46%) content is high - hence the name. Prolamines are soluble in 70-80 percent ethanol or 55 percent 2-propanol .
The prolamins are named according to their origin from the cereals:
| fraction | wheat | rye | oats | barley | Corn | rice | millet |
|---|---|---|---|---|---|---|---|
| Prolamines | Gliadin | Secalin | Avenin | Hordein | Zein | Oryzin | Kafirin |
Prolamins are one of the Osborne fractions and belong to the sphere proteins . Together with the glutenins, they form the main component of grain protein and are, for example, B. responsible for the gluten formation in wheat dough in wheat flours. Prolamines contain very little of the essential amino acids lysine , methionine and tryptophan , so their biological value is considered to be low.
Some prolamins, especially gliadin and other similar proteins in grains of the Triticeae strain, can cause celiac disease in genetically predisposed individuals.
Individual evidence
- ↑ W. Ternes, A. Täufel, L. Tunger, M. Zobel: Food Lexicon. 4th edition. Behr's Verlag, 2005, ISBN 3-89947-165-2 .
- ↑ PR Shewry, NG Halford: Cereal seed storage proteins: structures, properties and role in grain utilization. In: J Exp Bot. Volume 53, No. 370, 2002, pp. 947-958. PMID 11912237 .