The particular sequence of amino acids in the chain is what makes one protein different from another. This sequence is encoded in the DNA where one gene encodes for one protein.The genetic code consists of 3-base words or codons that specify particular amino acids.n DNA, each protein is encoded by a gene (a specific sequence of DNA nucleotides that specify how a single protein is to be made). Specifically, the order of nucleotides within a gene specifies the order and types of amino acids that must be put together to make a protein.
Gluten is a protein found in wheat and a number of other cereals, including oats, rye and barley. People with celiac disease will find that eating gluten can cause intestinal damage, resulting in the inability to absorb nutrients. Some people who do not have celiac disease may nonetheless be gluten-intolerant.
Gluten is the protein component found in wheat, rye and barley. People often think oats contain gluten but they actually contain avenin, which is a protein similar to gluten.However, research has shown many people who avoid gluten can safely eat avenin.Gluten gives elasticity, strength and the ability to 'hold' food products together.ats: Some people with coeliac disease can eat oats but they are often produced in the same place as wheat, barley and rye and may be at risk of cross contamination. If you do eat oats, choose those labelled âgluten-freeâ.