secalin

Secalin is the gluten protein fraction found in rye (Secale cereale). It is a prolamin, one of the alcohol-soluble storage proteins that make up the gluten component of cereal grains. Secalins, along with other rye proteins, contribute to the texture and dough properties of rye-based foods.

Secalins are rich in proline and glutamine and are divided into several classes, notably omega-secalins and gamma-secalins. Unlike wheat glutenins, secalins tend not to form long, strong cross-links, which gives rye dough its distinctive pasty, sticky texture and baker’s handling characteristics.

Health aspects: In people with celiac disease, certain peptide sequences derived from secalins trigger an immune response in individuals carrying HLA-DQ2 or DQ8. For this reason, rye products must be avoided by those with celiac disease or non-celiac gluten sensitivity related to secalins. Some people report rye-specific allergies or sensitivities that are separate from celiac disease.

Food processing: Rye breads and cereals contain secalins; fermentation, soaking, and sourdough techniques can modify secalin content and reduce immunoreactivity, but do not reliably eliminate it. Processing conditions and cultivar differences influence secalin levels and their effects on dough quality.

Taxonomy and context: Secalin is the rye counterpart to gliadin in wheat and hordein in barley; together with other gluten proteins, it contributes to the overall gluten fraction in cereals and to issues surrounding gluten-related disorders.