A comparison of methods for the extraction and separation of hordein
fractions from 29 barley varieties.
Barley cultivar identification by electrophoretic analysis of hordein
Gluten is a term used for proteins rich in proline and glutamine (prolamins) that are found in wheat, barley, and rye; these include gliadin in wheat, hordein
in barley, and secalin in rye (2).
This includes wheat protein gliadin, rye protein secalin, barley protein hordein
and the oat protein avenin.
In barley, gliadin is called hordein
. In rye it's called secalin.
Nakai, "Antioxidative properties of partially purified barley hordein
, rice bran protein fractions and their hydrolysates," Journal of Cereal Science, vol.
The Chinese call it "the muscle of flour." Found in wheat and its close relatives, gluten is made up of glutenin and gliadin (in wheat), secalin (in rye) and hordein
(1) People with gluten sensitivity have immunological reactions when they ingest proteins called prolamines, including gliadin in wheat, secalin in rye, and hordein
B-hordein STS markers for barley genotype identification: Comparison with RFLPs, hordein
A-PAGE and morpho-physiological traits.
Microgeographic edaphic differentiation in hordein
polymorphisms of wild barley.
These abnormalities arise in genetically susceptible individuals possessing the HLA class 2 DR3 DQW2 haplotype  on exposure to the gliadin component of wheat flour or to similar proteins (known as prolamines) in barley (secalin) and rye (hordein