What is gluten?

  title={What is gluten?},
  author={Jessica R Biesiekierski},
  journal={Journal of Gastroenterology and Hepatology},
  pages={78 - 81}
  • J. Biesiekierski
  • Published 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… Expand
The Gluten Gene: Unlocking the Understanding of Gluten Sensitivity and Intolerance
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Recent practical researches in the development of gluten-free breads
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The ongoing advancements in the development of gluten-free bread are introduced, by the laboratory as well as others, focusing mainly on rice-based breads. Expand
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Molecular Structure Investigation of Gluten and Its Role in Celiac Disease
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Chemistry of gluten proteins.
  • H. Wieser
  • Chemistry, Medicine
  • Food microbiology
  • 2007
Non-covalent bonds such as hydrogen bonds, ionic bonds and hydrophobic bonds are important for the aggregation of gliadins and glutenins and implicate structure and physical properties of dough. Expand
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Celiac lesion T cells recognize epitopes that cluster in regions of gliadins rich in proline residues.
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Oats induced villous atrophy in coeliac disease
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