The word cereal is derived from ceres, the Roman Goddess of grain. The common cereal crops are rice, wheat, corn, oats and rye. The term cereal is not limited to these but also flours, meals, breads and alimentary pastes or pasta. Cereal science is a study concerned with all technical aspects of cereal. It is the study the nature of the cereals and the changes that occurs naturally and as a result of handling and processing.

Friday, April 16, 2021

Secalins in rye

The prolamin proteins in rye are termed secalin proteins (equivalent to wheat gliadins). The rate of accumulation of secalin in developing rye grain was at a maximum between 3 and 5 weeks after anthesis (the flowering period of a plant, from the opening of the flower bud).

The prolamin content in wheat, barley and rye constitute about 40% of the protein, whereas it comprises about 15% in oats.

Secalins are divided into four types: HMW (high molecular weight), γ -75, ω and γ -40 secalins. The monomeric γ-40 secalins account for about 24% of the total secalin fraction. While, monomeric ω-secalins account for about 17% of the total secalin fraction of rye. The other two:
*γ -75 secalins made up about 46% of the total secalins
*HMW secalins account for about 7% of the total secalins

Secalin is the major protein of the rye grain, but rye is not as suitable for bread making as wheat. Rye is not suitable for consumption by celiac patient. Celiac disease (CD) is a gluten-sensitive enteropathy that has a prevalence of 0.3–2.4% in most populations. The disease is triggered by ingestion of gluten, the proline-rich storage proteins of wheat, barley, and rye.
Secalins in rye

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