Prolamine example sentences

Related (7): wheat, barley, rye, corn, oats, millet, sorghum.

"Prolamine" Example Sentences

Prolamine is a type of plant protein commonly found in grains like wheat, barley, and rye.
Celiac disease is caused by an abnormal immune response to prolamine proteins in gluten-containing grains.
Many breads and cereals are made with prolamine-rich ingredients, making them off-limits for those with gluten intolerance.
When consumed by individuals with celiac disease, prolamine proteins can damage the lining of the small intestine.
Prolamine is one of the primary components of wheat gluten, along with gliadin.
There are several types of prolamine proteins in different grains, each with unique properties.
Prolamine-based foods can be challenging to avoid for those with gluten sensitivity, as they are present in many processed foods.
Some people with celiac disease are sensitive to only certain types of prolamine proteins.
Hydrolyzing prolamine proteins can produce smaller protein fragments that are safe for those with gluten intolerance to consume.
The prolamine content of different grains can vary widely, with some containing very low levels of the protein.
In addition to its role in food processing, prolamine has potential applications in industrial processes such as adhesives and coatings.
One common method of prolamine detection involves immunoassays that use antibodies to detect and quantify the protein.
Prolamine-rich food sources can be swapped out for alternatives like rice and quinoa to accommodate a gluten-free diet.
Some individuals may be able to tolerate small amounts of prolamine without experiencing adverse symptoms.
Prolamine proteins play a key role in the properties of flour important for baking, such as elasticity and texture.
People who are sensitive to prolamine may also experience symptoms like headaches, joint pain, and fatigue.
For individuals with celiac disease, even small amounts of prolamine can trigger an inflammatory response.
Manufacturers of gluten-free products often use alternate sources of protein to replace prolamine-rich ingredients.
Prolamine is not limited to grains; it can also be found in some species of fish and fungi.
Researchers are exploring the potential use of enzymes to break down prolamine proteins and reduce the risk of adverse reactions in individuals with celiac disease.
Proteases are enzymes that can break down prolamine proteins, making them useful in gluten-free food production.
Some individuals may be sensitive to prolamine in trace amounts, making it difficult to completely avoid exposure.
Prolamine-free diets are not typically recommended for individuals without gluten intolerance, as there is no evidence of associated health benefits.
Chemical modifications can alter the structure of prolamine proteins, potentially making them less triggering for celiac disease patients.
The prolamine content of grain can vary depending on factors like processing methods and growing conditions.
Foods made with prolamine-rich ingredients can cross-contaminate other dishes in a shared kitchen, leading to accidental exposure.
Commercial assays for identifying prolamine in food samples may offer a more accurate way to test for gluten contamination.
Prolamine sensitivity is not only limited to individuals with celiac disease, but can also affect those with non-celiac gluten sensitivity.
Genetic engineering may offer a solution for reducing prolamine content in grains through CRISPR technology.
Some commercially available enzyme supplements can break down prolamine proteins in the digestive tract, reducing the risk of adverse symptoms.

Common Phrases

"Prolamine is a type of protein found in certain grains;"
"Individuals with celiac disease cannot tolerate prolamine-containing grains such as wheat, barley, and rye;"
"Prolamines can cause an immune reaction in individuals with gluten intolerance;"
"Gluten-free diets often exclude foods high in prolamine;"
"Prolamines in corn, such as zein, are used in the production of biodegradable plastics."