(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 endosperm of QPM is different from that of normal maize endosperm in that it synthesizes a greater amount of the lysine and tryptophan fractions (albumines, globulines, and glutelines), and less prolamines, which is the major fraction in maize with normal endosperm and deficient in these amino acids.
This immune-mediated disease causes primarily gastrointestinal symptoms when someone ingests proteins called prolamines, which those with celiac disease are genetically predisposed to have difficulty digesting.
Corn protein is mainly composed of prolamines, particularly zein, which consists of a helical structure rich in glutamine, leucine, and proline, with a high index of crosslinking and hydrophobic interactions (Argos, Pedersen, Marks & Larkins, 1982; Keith & Bell, 1988).
Globulins are characterised by solubility in dilute saline as opposed to the more typical cereal proteinssuch as glutenand zein are prolamines (prolamins).
The four major types of endosperm proteins in wheat include Prolamines, Albumins, Gliadins and Glutenins (Shewry et al., 1992; Rogers, 2001).
Celiac Disease (CD) is an immune-mediated disorder evoked by gluten and related prolamines in genetically susceptible individuals.
The pathologic changes are villous atrophy and crypt hyperplasia secondary to toxic prolamines. Inflammatory cells are identified within the lamina propria.
The more typical cereal proteins such as gluten and zein are prolamines. Oat protein is nearly equivalent in quality to soy protein, which has been shown by the World Health Organization to be equal to meat, milk, and egg protein.
(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.
These simple proteins include albumins, globulins, prolamines, albuminoids, histones and protamines.