What is gluten?
Gluten is a storage protein found in grains and grasses. It is the protein that gives foods such as bread its soft 'bouncy' feel. You can think of gluten as a 'glue' that binds dough together.
Gluten is a composite of Gliadin + Glutenin
Gliadin and glutenin makes up 80% of the protein contained in wheat seed [grain].
Prolamins
Plant storage proteins that have a high proline content are called prolamins. These are found in the seeds of cereal grains e.g.:
- Wheat (gliadin),
- Barley (hordein),
- Rye (secalin),
- Corn (zein),
- Oats (avenin)
Dipeptidyl peptidase IV [DPP IV] Activity
There are numerous enzymes on the brush border of the small intestine that are responsibe for digesting proteins, carbohydrates and fats. One of these enzymes is DPP IV which is thought to be a rate-limiting enzyme in gluten digestion. Theoretically having enzymes with DPP IV activity may alleviate the symptoms of having gluten in the diet.
Free Tutorial: Coeliac Disease