Gluten the final product with a chewy texture. Wheat, barley, rye and oat prolamins are respectively known as gliadins, hordeins, secalins and avenins; these protein classes are often collectively referred to as gluten. Wheat glutelins are called glutenin. True gluten is limited to the grains listed above. The storage proteins in maize and rice are sometimes called glutens, but they differ from true gluten. In a small part of the general human population, gluten can trigger adverse autoimmune reactions responsible for a broad spectrum of gluten-related disorders, including coeliac disease, non-coeliac gluten sensitivity, gluten ataxia and dermatitis herpetiformis. People with these
Anti-gliadin antibodies This antibody is a recommended testing protocol in a proposed revision of the Codex Alimentarius. The new standards came about in part because of new sensitive and specific testing procedures. These procedures are capable of detecting wheat or multiple cereals at concentrations as low as 1 part per million (PPM or 1 mg/kg). A new barley-sensitive ELISA called the R5 sandwich assay does not detect gluten in any of 25 pure oat varieties, but it does detect barley, wheat and rye. Anti-gliadin antibodies Anti-gliadin antibodies are produced in response to gliadin, a prolamin found in wheat. In bread wheat it