from The American Heritage® Dictionary of the English Language, 4th Edition
- n. Any of a class of simple proteins having a high proline content and found in the seeds of wheat, rye, maize, and barley.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. any of a class of proteins, high in proline, found in the seeds of cereals
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a simple protein found in plants
In patients with gluten intolerance, the body reacts negatively to the prolamine.
Each grain has a different prolamine: wheat (gliadin), barley (hordein), rye (secalin) and oats (avenin).
Gluten is broken up into two smaller categories of proteins: the prolamine (e.g., gliadin) and the dietary protein (e.g., glutenin).
Of the different protein types, prolamine constitutes 40 percent and globulins
Even bodies desperately in need of more muscle, enzymes, blood, and brain continue passing prolamine that might otherwise provide the necessary amino acids.
In the long term, sorghums that have less prolamine may come available for routine use.
In fact, prolamine makes up about 59 percent of the total protein in normal sorghum.
A large proportion of the protein is prolamine, an alcohol-soluble protein that has low digestibility in humans.
A large proportion of it is prolamine, a cross-linked form that humans cannot easily digest.
At the heart of the issue of sorghum's nutritive effectiveness is the above-mentioned fact that almost 60 percent of the protein is in the highly cross-linked form called prolamine.
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