prolamiinit

Prolamiins are a group of ethanol-soluble proteins found in cereals. They are classified as prolamins based on their solubility characteristics, distinguishing them from other storage proteins like globulins and albumins. These proteins are a significant component of the gluten fraction in wheat and related grains. The term "prolamin" itself is derived from the high content of proline and glutamine amino acids within these proteins.

Key prolamins include gliadin in wheat, hordein in barley, secalin in rye, and zein in maize. The specific prolamin composition varies between different cereal species, contributing to variations in dough properties and nutritional profiles. Prolamins play a crucial role in the baking industry, particularly in wheat, where their interactions during dough hydration and mixing contribute to the viscoelastic properties essential for bread making.

In individuals with celiac disease, certain prolamin peptides, such as gliadin from wheat, are immunogenic. Upon ingestion, these peptides trigger an autoimmune response that damages the small intestine. This sensitivity to prolamins is a hallmark of celiac disease and necessitates a strict gluten-free diet, which effectively means avoiding foods containing wheat, barley, rye, and their derivatives. Research continues to explore the structure-function relationships of prolamins and their implications in both food science and human health.