Coeliac disease disease genotypes. It is suspected that some of them may have been beneficial by providing protection against bacterial infections. The majority of the proteins in food responsible for the immune reaction in coeliac disease are the prolamins. These are storage proteins rich in proline ("prol-") and glutamine ("-amin") that dissolve in alcohols and are resistant to proteases and peptidases of the gut. Prolamins are found in cereal grains with different grains having different but related prolamins: wheat (gliadin), barley (hordein), rye (secalin) and oats (avenin). One region of α-gliadin stimulates membrane cells, enterocytes, of the intestine to allow larger molecules
Pasta pasta. The dried pasta is then packaged: Fresh pasta is sealed in a clear, airtight plastic container with a mixture of carbon dioxide and nitrogen that inhibits microbial growth and prolongs the product's shelf life; dried pastas are sealed in clear plastic or cardboard packages. Gluten, the protein found in grains such as wheat, rye, spelt, and barley, contributes to protein aggregation and firm texture of a normally cooked pasta. Gluten-free pasta is produced with wheat flour substitutes, such as vegetable powders, rice, corn, quinoa, amaranth, oats and buckwheat flours. Other possible gluten-free pasta ingredients may include hydrocolloids to improve