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Prolamin

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Maize and sorghum prolamins are sorted by molecular weight into four classes, α, β, γ and δ. Alpha- and delta- prolamins cluster in a broad phylogenetic group (Group 1). The rest cluster into Group 2. Group 1 is widely duplicated in the two plants. A database of Triticeae prolamins (glutens) is
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content, and have poor solubility in water. They solubilise best in strong alcohol (70–80%), light acid, and alkaline solutions. The prolamins of the tribe Triticeae, such as wheat
192:"A curated gluten protein sequence database to support development of proteomics methods for determination of gluten in gluten-free foods" 298: 109:
available. There does not seem to be an analysis that tries to cluster both sources of prolamins into a grand classification.
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Bromilow, S; Gethings, LA; Buckley, M; Bromley, M; Shewry, PR; Langridge, JI; Clare Mills, EN (23 June 2017).
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amino acid content. They are found in plants, mainly in the seeds of cereal grains such as
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Shewry PR, Halford NG. Cereal seed storage proteins: structures, propertin utilization.
218: 191: 167: 140: 223: 172: 98: 141:"Recent advances in the study of prolamin storage protein organization and function" 213: 203: 162: 152: 272: 102: 30: 247:- a group of prolamin N-terminal domains with similar disulfide-bonding patterns 208: 268: 311: 157: 227: 176: 20: 244: 86: 105:, an autoimmune condition, in genetically predisposed individuals. 264: 94: 90: 74: 70: 58: 50: 42: 34: 82: 46: 19:"Prolamine" redirects here. For the heterocyclic compound, see 189: 62: 38: 256: 78: 66: 54: 309: 292: 299: 285: 217: 207: 166: 156: 138: 310: 251: 85:). They are characterised by a high 13: 14: 339: 238: 255: 129:2002;53:947-58. PMID__ 11912237. 183: 132: 119: 1: 112: 16:Type of plant storage protein 271:. You can help Knowledge by 97:, and related proteins (see 7: 209:10.1016/j.jprot.2017.03.026 10: 344: 250: 145:Frontiers in Plant Science 18: 158:10.3389/fpls.2014.00276 101:) are known to trigger 267:-related article is a 323:Seed storage proteins 196:Journal of Proteomics 29:are a group of plant 139:Holding, DR (2014). 245:Pfam clan Prolamin 280: 279: 99:Triticeae glutens 335: 301: 294: 287: 259: 252: 232: 231: 221: 211: 187: 181: 180: 170: 160: 136: 130: 123: 31:storage proteins 343: 342: 338: 337: 336: 334: 333: 332: 308: 307: 306: 305: 241: 236: 235: 188: 184: 137: 133: 124: 120: 115: 103:coeliac disease 24: 17: 12: 11: 5: 341: 331: 330: 325: 320: 304: 303: 296: 289: 281: 278: 277: 260: 249: 248: 240: 239:External links 237: 234: 233: 182: 131: 117: 116: 114: 111: 33:having a high 15: 9: 6: 4: 3: 2: 340: 329: 328:Protein stubs 326: 324: 321: 319: 318:Glycoproteins 316: 315: 313: 302: 297: 295: 290: 288: 283: 282: 276: 274: 270: 266: 261: 258: 254: 253: 246: 243: 242: 229: 225: 220: 215: 210: 205: 201: 197: 193: 186: 178: 174: 169: 164: 159: 154: 150: 146: 142: 135: 128: 122: 118: 110: 106: 104: 100: 96: 92: 88: 84: 80: 76: 72: 68: 64: 60: 56: 52: 48: 44: 40: 36: 32: 28: 22: 273:expanding it 262: 199: 195: 185: 148: 144: 134: 126: 121: 107: 26: 25: 21:Pyrrolidine 312:Categories 113:References 202:: 67–75. 127:J Exp Bot 87:glutamine 27:Prolamins 228:28385663 177:24999346 265:protein 219:5479479 168:4064455 151:: 276. 95:gliadin 91:proline 77:), and 75:kafirin 71:sorghum 59:secalin 51:hordein 43:gliadin 35:proline 226:  216:  175:  165:  83:avenin 47:barley 263:This 39:wheat 269:stub 224:PMID 173:PMID 89:and 79:oats 67:zein 63:corn 214:PMC 204:doi 200:163 163:PMC 153:doi 69:), 61:), 55:rye 53:), 45:), 314:: 222:. 212:. 198:. 194:. 171:. 161:. 147:. 143:. 300:e 293:t 286:v 275:. 230:. 206:: 179:. 155:: 149:5 81:( 73:( 65:( 57:( 49:( 41:( 23:.

Index

Pyrrolidine
storage proteins
proline
wheat
gliadin
barley
hordein
rye
secalin
corn
zein
sorghum
kafirin
oats
avenin
glutamine
proline
gliadin
Triticeae glutens
coeliac disease
"Recent advances in the study of prolamin storage protein organization and function"
doi
10.3389/fpls.2014.00276
PMC
4064455
PMID
24999346
"A curated gluten protein sequence database to support development of proteomics methods for determination of gluten in gluten-free foods"
doi
10.1016/j.jprot.2017.03.026

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