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
Gluten immunochemistry for pasta and food pastes, two types of barley for beer, bread wheats used in different areas with different growing conditions. Replacing these motifs is not a plausible task since a contamination of 0.02% wheat in a gluten-free diet is considered to be pathogenic and would require replacing the motifs in all known regional varieties—potentially thousands of genetic modifications. Class I and antibody responses are downstream of Class II recognition and are of little remedial value in change. The innate response peptide could be a silver bullet, assuming there is only one of these per protein and only a few