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Gluten is the seed storage protein in mature wheat seeds (and informally in the seeds of closely related species). It is the sticky substance in bread wheat which allows dough to rise and retain its shape during baking. The same, or very similar, proteins are also found in related grasses within the tribe ''Triticeae''. Seed glutens of some non-''Triticeae'' plants have similar properties, but none can perform on a par with those of the ''Triticeae'' taxa, particularly the ''triticum'' species (bread wheat, durum wheat, etc.). What distinguishes bread wheat from these other grass seeds is the quantity of these proteins and the level of subcomponents, with bread wheat having the highest protein content and a complex mixture of proteins derived from 3 grass species (Aegilops speltoides, Aegilops tauschii strangulata, and triticum monococcum). ''Triticeae'' seed proteins fall into four groups:〔It is the sticky, glue like properties of glutens from this taxa that are most useful in the food production industry. Grass storage proteins - (the Glutens )〕 * albumins - soluble in hypotonic solutions and are coagulated by heat * globulins - soluble on 'isotonic' solutions * prolamins - soluble in aqueous alcohol * glutelins - are soluble in dilute acids or bases, detergents, chaotropic or reducing agents. Of these proteins the last two, prolamin (in wheat - gliadin) and glutelin (in wheat - glutenin) form the classically defined gluten components in wheat. Triticeae glutens are primarily important to a developing definition 'gluten-free' in dietary treatments for gluten sensitivity which are intended to exclude pathogenic proteins from the diet of susceptible individuals (namely coeliac disease). The poisonous motifs appear to be spread widely in ''Triticeae'', but not other taxa, for most coeliacs. However all 4 proteins are involved in wheat allergies, and proteins from non-wheats may not be involved in certain gluten allergies, or in idiopathic sensitivities. ==Prolamins and glutelins== Proteins of the ''Triticeae'' endosperm that are generally rich in arginine, proline, glutamine, and/or asparagine. * Prolamins * * ''Triticum'' (True Wheats) - gliadins * * ''Hordeum'' (Food Barleys) - hordeins (B-hordein is homolous to LMW-glutenin) * * ''Secale'' (Food Ryes) - secalins * glutelins * * ''Triticum'' - glutenin * * ''Hordeum'' - (barley glutelin ) * * ''Secale'' - rye glutelin 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Triticeae glutens」の詳細全文を読む スポンサード リンク
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