noun a type of protein found in certain grains such as wheat, barley, and rye
Prolamins are considered to be a type of gluten protein, which can be harmful for individuals with celiac disease or gluten sensitivity.
Prolamins play a role in determining the quality and nutritional value of grains, influencing factors such as baking properties and protein content.
Prolamins are a group of plant storage proteins found in cereal grains such as wheat, barley, rye, and corn.
In the field of nutrition, writers may discuss the presence of prolamins in certain grains and their potential impact on individuals with gluten sensitivities.
Psychologists may consider the role of prolamins in the diet of patients with certain mental health conditions, as some research suggests a potential connection between gluten sensitivity and mental health.
Nutritionists may advise clients with gluten sensitivities to avoid foods containing prolamins, as they are a type of gluten protein found in certain grains.
Medical researchers may study the effects of prolamins on the digestive system and immune response, particularly in individuals with celiac disease or non-celiac gluten sensitivity.