"Prolamin" Example Sentences
1. Prolamin is a type of storage protein found in grains.
2. The prolamins in wheat can trigger an allergic response in some individuals.
3. Corn gluten meal contains a high concentration of prolamins.
4. Prolamin content can vary based on the maturity of the grain.
5. Rye is high in secalin, a prolamin similar to gluten.
6. Sorghum has a higher concentration of prolamin than other grains.
7. Prolamins are insoluble in water and can be difficult to digest.
8. Some people with celiac disease may also react to non-gluten prolamins.
9. The prolamin levels in rice can vary depending on the variety.
10. Proteins containing prolamins are often used in animal feed.
11. Prolamin fractions can be extracted using a variety of methods.
12. The prolamin content in barley can be influenced by environmental factors.
13. The prolamins in oats are not typically a concern for people with celiac disease.
14. Buckwheat contains a small amount of prolamin, making it a gluten-free option.
15. Prolamins contribute to the quality and texture of baked goods.
16. The prolamin levels in quinoa are relatively low compared to other grains.
17. The prolamin in millet is known as panicin.
18. Different types of prolamin can have different amino acid compositions.
19. Prolamins are often used in the production of protein isolates and concentrates.
20. The prolamin content of wheat can vary depending on the variety and growing conditions.
21. Prolamins are an important source of energy and nutrients for germinating grains.
22. Some individuals with IBS may have difficulty digesting prolamins.
23. Prolamin analysis can be used to identify adulterated or contaminated grains.
24. The prolamins in barley are known as hordeins.
25. Gluten-free products often use prolamins from different grains to achieve similar properties.
26. The prolamin content of teff is relatively low compared to other grains.
27. Prolamins have been shown to exhibit antioxidant properties.
28. The prolamins in spelt are known as gliadins and glutenins.
29. Prolamin-free diets are sometimes recommended for individuals with certain health conditions.
30. The prolamin in amaranth is known as amarantin.
Common Phases
not modify the wording of the phases.
1.
Prolamins are a group of proteins found in cereal grains;
2.
Prolamins are known to trigger an adverse immune response in individuals with celiac disease;
3.
Prolamins can also cause digestive issues in those with non-celiac gluten sensitivity;
4.
Prolamins are commonly found in wheat, rye, and barley;
5.
Prolamins are known for their elasticity and binding properties in baked goods;
6.
Prolamin content can be reduced in grains through certain processing techniques.