"Prolamines" Example Sentences
1. Prolamines are a type of plant protein found in cereal grains.
2. Barley and wheat are two of the most common sources of prolamines.
3. Prolamines are essential components of many processed foods.
4. Prolamines are a family of proteins that are found in cereal grains.
5. Prolamines are resistant to digestion, making them difficult to absorb.
6. Gluten is the most well-known prolamine, found in wheat, barley, and rye.
7. Prolamines are classified according to their solubility in water and alcohol.
8. Prolamines are important for the structure and texture of baked goods.
9. Prolamines are not easily broken down by the human digestive system.
10. Prolamines are found in a variety of grains, including wheat, barley, and rye.
11. Prolamines are composed of amino acids, which are the building blocks of proteins.
12. Prolamines are important for the structure and texture of breads and other baked goods.
13. Prolamines are resistant to digestion, making them difficult to absorb and potentially problematic for those with gluten sensitivities.
14. Prolamines are a type of protein found in cereal grains, such as wheat, barley, and rye.
15. Prolamines are classified according to their solubility in water and alcohol, as well as their molecular weight.
16. Prolamines are found in a variety of grains, including wheat, barley, and rye, and are important for the structure and texture of breads and other baked goods.
17. Prolamines are composed of amino acids, which are the building blocks of proteins, and are resistant to digestion, making them difficult to absorb and potentially problematic for those with gluten sensitivities.
18. Prolamines are a family of proteins found in cereal grains, such as wheat, barley, and rye, that are important for the structure and texture of baked goods.
19. Gluten is the most well-known prolamine, and is found in wheat, barley, and rye, and is resistant to digestion, making it difficult to absorb and potentially problematic for those with gluten sensitivities.
20. The solubility of prolamines in water and alcohol, as well as their molecular weight, are used to classify them.
Common Phases
1. Germination; Storage; Maturation; Degradation;
2. Protein Extraction; Purification; Characterization;
3. Synthesis; Modification; Analysis;
4. Aggregation; Folding; Structural Analysis;