Glutelin: Difference between revisions
(New page: {{SI}} {{EH}} ==Overview== '''Glutelins''' are soluble in dilute acids or bases, detergents, chaotropic or reducing agents. They are g...) |
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'''Glutelins''' are soluble in dilute [[acid]]s or [[Base (chemistry)|base]]s, [[detergent]]s, [[chaotropic agent|chaotropic]] or [[reducing agent]]s. They are generally [[prolamin]]-like [[protein]]s in certain grass seeds. | '''Glutelins''' are soluble in dilute [[acid]]s or [[Base (chemistry)|base]]s, [[detergent]]s, [[chaotropic agent|chaotropic]] or [[reducing agent]]s. They are generally [[prolamin]]-like [[protein]]s in certain grass seeds. glutenin is the most common glutelin as it is found in [[wheat]] and is responsible from some of the refined baking properties in bread wheat. The glutelins of barley and rye<ref name="LMWGlt_Ssyl">{{cite journal | author = Shang H, Wei Y, Long H, Yan Z, Zheng Y | title = Identification of LMW glutenin-like genes from Secale sylvestre host. | journal = Genetika | volume = 41 | issue = 12 | pages = 1656–64 | year = 2005 | pmid = 16396452}}</ref> have also been identified. | ||
Typically there are HMW and LMW glutelins in these species, they crosslink with themselves and other proteins during baking via disulfide bonds. | Typically there are HMW and LMW glutelins in these species, they crosslink with themselves and other proteins during baking via disulfide bonds. | ||
A HMW glutelin (glutenin) of the grass tribe '' | A HMW glutelin (glutenin) of the grass tribe ''Triticeae'' can be sensitizing agents for [[coeliac disease]] in individuals who possess the [[HLA-DQ8]] [[MHC Class II|class II]] [[antigen]] [[receptor]] [[gene]].<ref name="PMID:16607142">{{cite journal | author = Dewar D, Amato M, Ellis H, Pollock E, Gonzalez-Cinca N, Wieser H, Ciclitira P | title = The toxicity of high molecular weight glutenin subunits of wheat to patients with coeliac disease. | journal = Eur J Gastroenterol Hepatol | volume = 18 | issue = 5 | pages = 483–91 | year = 2006 | pmid = 16607142 | doi = 10.1097/00042737-200605000-00005}}</ref> (not yet characterized to the epitope level)<br/> | ||
==References== | ==References== |
Revision as of 14:45, 17 June 2009
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Overview
Glutelins are soluble in dilute acids or bases, detergents, chaotropic or reducing agents. They are generally prolamin-like proteins in certain grass seeds. glutenin is the most common glutelin as it is found in wheat and is responsible from some of the refined baking properties in bread wheat. The glutelins of barley and rye[1] have also been identified.
Typically there are HMW and LMW glutelins in these species, they crosslink with themselves and other proteins during baking via disulfide bonds.
A HMW glutelin (glutenin) of the grass tribe Triticeae can be sensitizing agents for coeliac disease in individuals who possess the HLA-DQ8 class II antigen receptor gene.[2] (not yet characterized to the epitope level)
References
- ↑ Shang H, Wei Y, Long H, Yan Z, Zheng Y (2005). "Identification of LMW glutenin-like genes from Secale sylvestre host". Genetika. 41 (12): 1656–64. PMID 16396452.
- ↑ Dewar D, Amato M, Ellis H, Pollock E, Gonzalez-Cinca N, Wieser H, Ciclitira P (2006). "The toxicity of high molecular weight glutenin subunits of wheat to patients with coeliac disease". Eur J Gastroenterol Hepatol. 18 (5): 483–91. doi:10.1097/00042737-200605000-00005. PMID 16607142.