hordein


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hordein

(ˈhɔːdiːɪn)
n
(Biochemistry) a simple protein, rich in proline, that occurs in barley
[C19: from French hordéine, from Latin hordeum barley + French -ine -in]
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References in periodicals archive ?
Fundamental study on the impact of silica gel and tannic acid on hordein levels in beer.
This includes wheat protein gliadin, rye protein secalin, barley protein hordein and the oat protein avenin.
Next, many people do not have celiac disease but just non-celiac gluten sensitivity (NCGS), an ongoing immune reaction to gluten in the diet usually detected as an immune response or sensitivity against the gliadin fractions of wheat, barley, rye: gliadin, hordein, and secalin.
Analysis of genetic diversity of hordein in wild close relatives of barley from Tibet.
Found in wheat and its close relatives, gluten is made up of glutenin and gliadin (in wheat), secalin (in rye) and hordein (in barley).
1) People with gluten sensitivity have immunological reactions when they ingest proteins called prolamines, including gliadin in wheat, secalin in rye, and hordein in barley.
B-hordein STS markers for barley genotype identification: Comparison with RFLPs, hordein A-PAGE and morpho-physiological traits.
The gluten in rye and barley contain different prolamins (secalin and hordein, respectively).
Proposal for the identification of barley varieties based on the genotypes for 2 hordein and 30 isoenzyme loci of 47 reference varieties.
The original article listed three proteins, w-5 gliadin (wheat), g-3 hordein (barley), and g secalins (rye) that were implicated in the production of specific antigliadin antibody reactions.
1993), nor has any grain protein QTL been detected in the vicinity of the hordein protein gene families (Hor1, Hor2, Hor3) on chromosome 5 (Hayes et al.