FD SC 2140 Chapter Notes - Chapter 5: Coeliac Disease, Glutenin, Hordein
12 Jul 2018
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Document Summary
Protein classes: conjugated proteins contain an aa part and a nonprotein material such as a lipid, carbohydrate, or nucleic acid. Lipoproteins excellent emulsifiers in food, chylomicrons. Chromoproteins contain a colored compound, hemoglobin, myoglobin, chlorophyll: simple proteins yields only aa via hydrolysis. Albumins soluble in water (egg albumin) Globulins soluble in salt solutions (myosin) Glutenins soluble in dilute acid or base (glutenin in wheat) Prolamins soluble in 50-90% ethanol (corn zein, wheat gliadin, barley hordein, rye secalin) have a high conc of proline and glutamine. Gluten: gluten from latin meaning glue , a protein (composite) found in wheat, barley & rye. Celiac disease: celiac disease is a problem some people have with foods that contain gluten. It"s found in the grains wheat, barley, rye, and triticale (a wheat-rye cross): when you have this disease and you eat food with gluten in it, the gluten triggers an immune response that is not normal.
