What is gluten?

Gluten is the main storage protein of wheat grains. Gluten is a complex mixture of hundreds of related but distinct proteins, mainly gliadin and glutenin. Similar storage proteins exist as secalin in rye, hordein in barley, and avenins in oats and are collectively referred to as “gluten.” The object...

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Veröffentlicht in:	Journal of gastroenterology and hepatology Jg. 32; H. S1; S. 78 - 81
1. Verfasser:	Biesiekierski, Jessica R
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	Australia Wiley Subscription Services, Inc 01.03.2017
Schlagworte:	Avena Barley Bread Celiac Disease - diet therapy Celiac Disease - etiology Diet, Gluten-Free Dietary intake Dietary Proteins Digestion Dough Flavors Food additives Food processing Gastrointestinal tract Gliadin Gluten Glutenin Glutens - adverse effects Glutens - analysis Glutens - chemistry Hordein Hordeum Hordeum vulgare Humans Intestine Pancreas protein Proteins Proteolysis Reviews Secale Storage proteins Triticum Triticum aestivum wheat gluten wheat protein
ISSN:	0815-9319, 1440-1746, 1440-1746
Online-Zugang:	Volltext
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