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.

Wednesday, May 05, 2021

Avenin in oats

Prolamins are known as gliadin in wheat, hordein in barley, secalin in rye and avenin in oats. Avenin in oats, which is a protein similar to gluten but safer for most people with celiac disease.

The avenin which makes up 10 - 15% of the total seed protein content of oats, in contrast to wheat, in which prolamins represent 80% of the total seed protein content.

Avenins, like the prolamins of other cereals, are highly polymorphic, both within and between genotypes.

The avenins in the genus Avena are free of the known celiac disease immunogenic epitopes from wheat, barley, and rye. The proline content in avenins is also less than that found in gliadins, secalins, and hordeins. Avenins are also more easily digested by gastrointestinal proteases, which is in contrast to gliadins, secalins, and hordeins.
Avenin in oats

The Most Popular Posts

History of Food Processing RSS

SAF-DYNAMICS of Food Science and Technology