Gluten (from Latin gluten, "glue") is a protein composite found in foods processed from wheat and related grain species, including barley and rye. Gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture. Gluten may also be found in some cosmetics, hair products, and other dermatological preparations.

Gluten is the composite of a gliadin and a glutelin, which is conjoined with starch in the endosperm of various grass-related grains. The prolamin and glutelin from wheat (gliadin, which is alcohol-soluble, and glutenin, which is only soluble in dilute acids or alkalis) constitute about 80% of the protein contained in wheat seed. Being insoluble in water, they can be purified by washing away the associated starch. Worldwide, gluten is a source of protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein.

The seeds of most flowering plants have endosperms with stored protein to nourish embryonic plants during germination. True gluten, with gliadin and glutenin, is limited to certain members of the grass family. The stored proteins of maize and rice are sometimes called glutens, but their proteins differ from true gluten.

Read more about Gluten:  Extraction, Adverse Reactions

Other articles related to "gluten, glutens":

Gluten Immunochemistry
... The immunochemistry of Triticeae glutens is important in several inflammatory diseases ... The responses to gluten proteins and polypeptide regions differs according to the type of gluten sensitivity ... In gluten sensitive enteropathy, there are 4 types of recognition, innate immunity (a form of cellular immunity priming), HLA-DQ, and antibody recognition of gliadin and transglutaminase ...
Timeline Of The 2007 Pet Food Recalls - Wheat Gluten Contaminated With Melamine - April 3, 2007
... are first voiced in the news media that the imported gluten may have been used in products intended for human consumption, however the United States Food and Drug ...
Gluten Sensitivity
... Gluten sensitivity (also gluten intolerance) is a spectrum of disorders, including celiac disease and wheat allergy, in which gluten has an adverse effect on the body ... Idiopathic gluten sensitivity can be defined as a non-allergic and non-autoimmune condition in which the consumption of gluten can lead to symptoms similar ... Symptoms of gluten sensitivity include bloating, abdominal discomfort or pain, and diarrhea, and might present extraintestinal symptoms including muscular disturbances and bone or joint pain ...
Cherrybrook Kitchen
... of gourmet baking mixes Original and Gluten Free ... mixes that are free of peanuts, dairy, eggs and nuts the gluten free line, introduced in 2005 as Gluten Free Dreams, is made with rice flour and is free of gluten and wheat in addition to peanuts, dairy ...
Gluten - Adverse Reactions
... Between 0.5 and 1.0 percent of people in the United States are sensitive to gluten due to celiac disease, which constitutes an abnormal immune reaction to partially digested gliadin ...

Famous quotes containing the word gluten:

    Another success is the post-office, with its educating energy augmented by cheapness and guarded by a certain religious sentiment in mankind; so that the power of a wafer or a drop of wax or gluten to guard a letter, as it flies over sea over land and comes to its address as if a battalion of artillery brought it, I look upon as a fine meter of civilization.
    Ralph Waldo Emerson (1803–1882)