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Gluten Protein

Molecular classification: Storage Protein

Overview

Gluten is a composite of storage proteins found primarily in wheat, barley, and rye. It is a network formed by gliadins and glutenins, responsible for the viscoelastic properties of dough. Gliadins contribute to viscosity, while glutenins provide elasticity. In celiac disease, specific T cells recognize deamidated gliadin fragments, triggering an immune response.

Other names: GliadinGluteninWheat storage proteinsBarley storage proteinsRye storage proteins

Biological functions

Nitrogen storage during seed germinationWater absorptionDough cohesivityDough viscosityDough elasticity

Disease associations

Celiac diseaseGluten sensitivityWheat allergy

Safety considerations

Immunogenicity in susceptible individualsTriggering of autoimmune responsesInduction of intestinal inflammation

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