prolamine

Each grain has a different prolamine: wheat (gliadin), barley (hordein), rye (secalin) and oats (avenin).

Ashley Koff: The Gluten-Free Challenge 2009

In patients with gluten intolerance, the body reacts negatively to the prolamine.

Ashley Koff: The Gluten-Free Challenge 2009

Gluten is broken up into two smaller categories of proteins: the prolamine (e.g., gliadin) and the dietary protein (e.g., glutenin).

Ashley Koff: The Gluten-Free Challenge 2009

A large proportion of it is prolamine, a cross-linked form that humans cannot easily digest.

7. Sorghum 1996

A large proportion of the protein is prolamine, an alcohol-soluble protein that has low digestibility in humans.

7. Sorghum 1996

Of the different protein types, prolamine constitutes 40 percent and globulins

4. Pearl Millet 1996

Even bodies desperately in need of more muscle, enzymes, blood, and brain continue passing prolamine that might otherwise provide the necessary amino acids.

7. Sorghum 1996

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.

7. Sorghum 1996

In the long term, sorghums that have less prolamine may come available for routine use.

7. Sorghum 1996

In fact, prolamine makes up about 59 percent of the total protein in normal sorghum.

7. Sorghum 1996