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Cereal Proteins

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Cereals have a protein content of about 10%, which are classified by their solubility according to Thomas Burr Osborne (1919, The vegetable proteins.): 

Albumins + globulins:
soluble in saline
Prolamins:
soluble in ethanol
Glutelins:
soluble in propanol/urea/DTE

Prolamins and glutelins like gliadin and glutenin from wheat play a crucial role in celiac disease pathophysiology.

Cereal protein extracts are available for:
  • Barley
  • Spelt
  • Rice
  • Rye
  • Oat
  • Corn
  • Wheat
  • Millet
  • Soy (corresponding protein extracts)
  • Wheat Durum

Pure gliadin peptides, recombinantly produced in E. coli (fused to a carrierprotein), are available for γ-gliadin (26 mer, aa 59-84) as well as α-gliadin (33mer, aa 57-89). For these gliadin-peptides also the deamidated versions are available. 


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