What is gluten?

  title={What is gluten?},
  author={Jessica R. Biesiekierski},
  journal={Journal of Gastroenterology and Hepatology},
  pages={78 - 81}
  • J. Biesiekierski
  • Published 28 February 2017
  • Medicine
  • Journal of Gastroenterology and Hepatology
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 objective was to discuss the biochemical and functional properties of the gluten proteins, including structure, sources, and dietary intakes. Literature was reviewed from food science and nutrition… 

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