Chordein

Chordein is a storage protein classified as a prolamin that has been described in certain cereal grains, particularly in the genus Chordeum, a group of grasses related to barley. In this context, chordein is considered the gluten-like component of the seed’s endosperm, analogous to hordein in barley and kafirin in sorghum. The exact occurrence and distribution of chordein across species are not as well characterized as the prolamins of more widely studied cereals, and some sources treat chordein as a subset of hordein-like proteins within Chordeum species.

Biochemical properties and structure tend to reflect common characteristics of cereal prolamins: high proline and glutamine content, and a tendency to be insoluble in water while remaining soluble in alcohol-water mixtures. These proteins contribute to the storage protein matrix in the seed and can influence grain rheology and processing properties in cereals where they occur.

Biological and medical relevance is primarily of interest in the context of gluten-related disorders. The immunogenic potential of chordein has not been as extensively investigated as that of wheat gliadin or barley hordein, and there is limited clinical guidance specific to chordein. Consequently, statements about gluten-free status or suitability for gluten-sensitive individuals should be based on a grain’s overall gluten-like protein profile rather than a single component such as chordein.

Research and terminology: The name chordein derives from the genus Chordeum. Comparative studies are relatively sparse, and older literature may describe related prolamins under broader hordein- or kafirin-related terms.