Of the different protein types, prolamine constitutes 40 percent and globulins.    From Wordnik.com.  [4. Pearl Millet] Reference

In patients with gluten intolerance, the body reacts negatively to the prolamine.    From Wordnik.com.  [Ashley Koff: The Gluten-Free Challenge] Reference

In fact, prolamine makes up about 59 percent of the total protein in normal sorghum.    From Wordnik.com.  [7. Sorghum] Reference

In the long term, sorghums that have less prolamine may come available for routine use.    From Wordnik.com.  [7. Sorghum] Reference

A large proportion of it is prolamine, a cross-linked form that humans cannot easily digest.    From Wordnik.com.  [7. Sorghum] Reference

Each grain has a different prolamine: wheat (gliadin), barley (hordein), rye (secalin) and oats (avenin).    From Wordnik.com.  [Ashley Koff: The Gluten-Free Challenge] Reference

A large proportion of the protein is prolamine, an alcohol-soluble protein that has low digestibility in humans.    From Wordnik.com.  [7. Sorghum] Reference

Gluten is broken up into two smaller categories of proteins: the prolamine (e.g., gliadin) and the dietary protein (e.g., glutenin).    From Wordnik.com.  [Ashley Koff: The Gluten-Free Challenge] Reference

Even bodies desperately in need of more muscle, enzymes, blood, and brain continue passing prolamine that might otherwise provide the necessary amino acids.    From Wordnik.com.  [7. Sorghum] Reference

At the heart of the issue of sorghum's nutritive effectiveness is the above-mentioned fact that almost 60 percent of the protein is in the highly cross-linked form called prolamine.    From Wordnik.com.  [7. Sorghum] Reference

Worlds first 200,000-ton corn prolamine production line commissioned production.    From Wordnik.com.  [We Blog A Lot] Reference

"Electrospinning of zein prolamine shows an excellent outlook for its application in the stabilization of light sensitive added-value food components," wrote the researchers in the journal Food Hydrocolloids.    From Wordnik.com.  [FoodNavigator RSS] Reference

(a) prolamine; (b) cold water insoluble polymer; (c) water.    From Wordnik.com.  [Digital50.com Digital 50 Daily Industry News RSS Feed] Reference

(A debate continues as to whether the prolamine in oats triggers the allergic reaction in patients with gluten intolerance.    From Wordnik.com.  [Ashley Koff: The Gluten-Free Challenge] Reference