Triticeae glutens causing them to stretch out in solution. Deamidation of 20% of glutamine side chains to glutamate suffices to generate a soluble product. This renders gluten soluble enough without alcohol to mix with other products like milk. Individuals who suffer from gluten-sensitive enteropathy/coeliac disease have an adverse reaction to the gluten in cultivars of Triticeae when eaten. In addition to bread wheat, rye and barley (which have similar glutens) are known to cause symptoms in coeliacs. Between 2 and 10% of gluten sensitive individuals are also sensitive to oats, but it is not clear how much of this is due to
Anti-gliadin antibodies in food products. Some of these antibodies can recognize only wheat prolamins or very closely related grass seeds; others can detect antigens over broad taxa. The G12 antibody is the newest example which detects the most immunotoxic fragment, a 33-mer peptide from �-2 gliadin; available from Romer Laboratories and the Spanish company Biomedal. It recognizes the toxic fraction of wheat, barley, rye and also of oat. The R5 sandwich assay is another such assay. This assay can recognize wheat, barley and rye, which makes it ideal for evaluating the presence of contaminants in gluten-free foods that do not contain oat.