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 ?
Barley cultivar identification by electrophoretic analysis of hordein proteins II.
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).
and Arendt, E.K., 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.
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 (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.
These abnormalities arise in genetically susceptible individuals possessing the HLA class 2 DR3 DQW2 haplotype [12] on exposure to the gliadin component of wheat flour or to similar proteins (known as prolamines) in barley (secalin) and rye (hordein) [16].