Gluten is a protein found in grains like wheat, rye and barley. Gluten makes up about
85-90% of the protein in wheat and is a complex mixture of related proteins, mainly
gliadin and glutenin. These proteins are rich in glutamine and proline amino acids.
All gluten proteins are bound by covalent and non covalent forces, which contribute to the
unique properties of gluten.
While wheat or rye may be the most obvious source, gluten may also be present in other foods
such as soy sauce, candy, ice creams and oats.
A gluten free diet, which excludes gluten containing foods is the only treatment at this time
for people with Celiac disease.
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