(prō-lam'ēnz, prō'lă-mēnz, -minz),
Proteins insoluble in water or neutral salt solutions, soluble in dilute acids or alkalies, and in 50-90% alcohol; for example, gliadin, zein, hordein; all have relatively high proline contents.
References in periodicals archive ?
The pathologic changes are villous atrophy and crypt hyperplasia secondary to toxic prolamines.
1) People with gluten sensitivity have immunological reactions when they ingest proteins called prolamines, including gliadin in wheat, secalin in rye, and hordein in barley.
Celiac disease is an autoimmune enteropathy characterized by an inappropriate T-cell--mediated reaction to eating gluten and similar prolamines found in wheat, rye, and barley in genetically susceptible individuals.