Prolamins example sentences

"Prolamins" Example Sentences

1. Barley and oats are two of the most common sources of prolamins.
2. Prolamins are the major storage proteins in cereal grains.
3. Gluten is a type of prolamin found in wheat and related grains.
4. Prolamins are resistant to breakdown by digestive enzymes.
5. Prolamins are rich in glutamine and proline amino acids.
6. Prolamins are responsible for the elastic and adhesive properties of dough.
7. Prolamins are composed of high molecular weight polypeptides.
8. Prolamins are composed of two or more polypeptide chains.
9. Prolamins are the major components of gluten proteins in wheat.
10. Prolamins are the most abundant proteins in wheat endosperm.
11. Prolamins are thought to be toxic to people with celiac disease.
12. Prolamins are responsible for the unique baking properties of wheat.
13. Prolamins are the major proteins in the gluten fraction of wheat.
14. Prolamins are the major storage proteins in many cereal grains.
15. Prolamins are the major proteins in the gluten fraction of rye.
16. Prolamins are resistant to digestion by gastrointestinal enzymes.
17. Prolamins are resistant to proteolysis by digestive enzymes.
18. Prolamins are the major components of the gluten proteins in rye.
19. Prolamins are the major storage proteins of wheat and related grains.
20. Prolamins are the major proteins found in the gluten fraction of wheat.
21. Prolamins are the major proteins in the gluten fraction of barley.
22. Prolamins are the major proteins in the gluten fraction of oats.
23. Prolamins are thought to be the major cause of celiac disease.
24. Prolamins are composed of a variety of different polypeptide chains.
25. Prolamins are the major components of the gluten proteins in oats.
26. Prolamins are the major proteins in the gluten fraction of triticale.
27. Prolamins are the major proteins in the gluten fraction of spelt.
28. Prolamins are the major proteins in the gluten fraction of durum.
29. Prolamins are the major proteins in the gluten fraction of kamut.
30. Prolamins are the major proteins in the gluten fraction of teff.
31. Prolamins are the major proteins in the gluten fraction of millet.
32. Prolamins are the major proteins in the gluten fraction of sorghum.
33. Prolamins are the major proteins in the gluten fraction of emmer.
34. Prolamins are the major proteins in the gluten fraction of einkorn.
35. Prolamins are the major proteins in the gluten fraction of buckwheat.
36. Prolamins are the major proteins in the gluten fraction of quinoa.
37. Prolamins are the major proteins in the gluten fraction of amaranth.
38. Prolamins are the major proteins in the gluten fraction of Job's tears.
39. Prolamins are the major proteins in the gluten fraction of fonio.
40. Prolamins are the major proteins in the gluten fraction of wild rice.

Common Phases

barley prolamin; wheat prolamin; maize prolamin; rye prolamin; rice prolamin; sorghum prolamin; millet prolamin; oat prolamin