Glutein

Glutein is a protein found in wheat, barley, and rye, which are collectively known as gluten. It is a mixture of gliadins and glutenins, which are storage proteins that make up about 80% of the total protein in wheat. Glutein is responsible for the elastic and sticky properties of gluten, which give dough its characteristic texture and ability to rise when leavened with yeast. This property is crucial in the production of bread and other baked goods.

Glutein is composed of two main types of proteins: gliadins and glutenins. Gliadins are smaller proteins that are soluble in alcohol and water, while glutenins are larger proteins that are insoluble. The combination of these proteins creates a complex network of proteins that gives gluten its unique properties.

Glutein is also responsible for the immune response in individuals with celiac disease, a genetic disorder triggered by the ingestion of gluten. In people with celiac disease, the immune system mistakenly attacks the villi in the small intestine, leading to damage and nutrient malabsorption. This immune response is mediated by the presence of glutein in the diet.

In summary, glutein is a protein found in wheat, barley, and rye that plays a crucial role in the production of bread and other baked goods. It is also responsible for the immune response in individuals with celiac disease. Understanding the properties and functions of glutein is important for both culinary and medical purposes.