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Wheat (Triticum aestivum L.) is a major staple cereal grain consumed by humans worldwide and a major source of protein in the diet. The gluten proteins comprise about 70% of the total grain protein. Some gluten proteins can trigger severe diseases in humans, including celiac disease (CD), and food allergies. Gluten proteins are traditionally classified into glutenins and gliadins. Gliadins are monomeric proteins that account for approximately 40% of the gluten proteins and are particularly immunogenic. Gliadins are generally separated into four complex classes, α-, γ-, δ-, and ω-gliadin, based on their electrophoretic mobility in acid polyacrylamide gel electrophoresis (A-PAGE).