Target intelligence / Profile preview

Gluten

Molecular classification: Protein, Structural Protein

Overview

Gluten is a structural protein found in wheat, barley, rye, and triticale. It is composed mainly of glutenins and gliadins, which form a network that gives dough its elasticity and strength. For most people, gluten is not harmful, but some individuals have adverse reactions, including those with celiac disease and non-celiac gluten sensitivity.

Biological functions

BindingAdhesionProvides texture and structure to food

Disease associations

Celiac diseaseNon-celiac gluten sensitivityOther gluten-related disorders

Safety considerations

Celiac diseaseNon-celiac gluten sensitivity

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