Prolamine

In patients with gluten intolerance, the body reacts negatively to the prolamine. ❋ Unknown (2009)

Each grain has a different prolamine: wheat (gliadin), barley (hordein), rye (secalin) and oats (avenin). ❋ Unknown (2009)

Gluten is broken up into two smaller categories of proteins: the prolamine (e.g., gliadin) and the dietary protein (e.g., glutenin). ❋ Unknown (2009)

Of the different protein types, prolamine constitutes 40 percent and globulins ❋ Unknown (1996)

Even bodies desperately in need of more muscle, enzymes, blood, and brain continue passing prolamine that might otherwise provide the necessary amino acids. ❋ Unknown (1996)

In the long term, sorghums that have less prolamine may come available for routine use. ❋ Unknown (1996)

In fact, prolamine makes up about 59 percent of the total protein in normal sorghum. ❋ Unknown (1996)

A large proportion of the protein is prolamine, an alcohol-soluble protein that has low digestibility in humans. ❋ Unknown (1996)

A large proportion of it is prolamine, a cross-linked form that humans cannot easily digest. ❋ Unknown (1996)

At the heart of the issue of sorghum's nutritive effectiveness is the above-mentioned fact that almost 60 percent of the protein is in the highly cross-linked form called prolamine. ❋ Unknown (1996)

"Electrospinning of zein prolamine shows an excellent outlook for its application in the stabilization of light sensitive added-value food components," wrote the researchers in the journal Food Hydrocolloids ❋ Unknown (2009)

Worlds first 200,000-ton corn prolamine production line commissioned production ❋ Unknown (2008)

(A debate continues as to whether the prolamine in oats triggers the allergic reaction in patients with gluten intolerance. ❋ Unknown (2009)

(a) prolamine; (b) cold water insoluble polymer; (c) water; ❋ Unknown (2009)