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