Gluten - What is it really?

  • Gluten: The general term for the storage protein in grains wheat, rye, and barley share similar protein sequences
  • Gliadin: alcohol soluble portion of gluten (gliadin is obtained by alcoholic extraction of the gluten from wheat and rye)
  • So when we talk about gluten or gliadin content we essentially are talking about the specific protein sequence in specific grains.