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Glutelins are soluble in dilute acids or bases, detergents, chaotropic or reducing agents. They are generally prolamin-like proteins in certain grass seeds. glutenin is the most common glutelin as it is found in wheat and is responsible from some of the refined baking properties in bread wheat. The glutelins of barley and rye[1] have also been identified.

Typically there are HMW and LMW glutelins in these species, they crosslink with themselves and other proteins during baking via disulfide bonds.

A HMW glutelin (glutenin) of the grass tribe Triticeae can be sensitizing agents for coeliac disease in individuals who possess the HLA-DQ8 class II antigen receptor gene.[2] (not yet characterized to the epitope level)


  1. ^ Shang H, Wei Y, Long H, Yan Z, Zheng Y (2005). "Identification of LMW glutenin-like genes from Secale sylvestre host.". Genetika 41 (12): 1656-64. PMID 16396452.
  2. ^ Dewar D, Amato M, Ellis H, Pollock E, Gonzalez-Cinca N, Wieser H, Ciclitira P (2006). "The toxicity of high molecular weight glutenin subunits of wheat to patients with coeliac disease.". Eur J Gastroenterol Hepatol 18 (5): 483-91. PMID 16607142.


the Glutens

This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Glutelin". A list of authors is available in Wikipedia.
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