Prolamin

Prolamins are a group of storage proteins in seeds of cereals. Your proline (up to 25 %) and glutamine ( up to 46% ) is high - hence the name. Prolamins are soluble in 70 percent ethanol -80 or 55 -percent 2-propanol.

The prolamins are named according to their origins in the cereals:

Prolamins are one of the Osborne fractions and belong to the Sphäroproteinen. They form together with the glutelins the main component of the cereal protein and are responsible, for example, in wheat flour for the gluten formation in wheat dough. Prolamins contain little of the essential amino acids lysine, methionine and tryptophan, so their biological value is considered low.

Some prolamins, especially gliadin and other proteins in the tribe Triticeae cereals can cause celiac disease in genetically susceptible individuals.