ISPE Glossary of Pharmaceutical and Biotechnology Terminology

Print this page         
Find Definition by Term and/or Language
Term Language (Optional)
Browse All Terms
Beginning With By Language
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z :: All English
Deutsch
Francais

Gluten

A mixture of two proteins, gliadin and glutenin, occurring in the endosperm of wheat grain. Their amino acid composition varies, but glutamic acid (33%) and proline (12%) predominate. The composition of wheat glutens determines the strength of the flour and whether or not it is suitable for biscuit or bread making. Sensitivity of the lining of the intestine to gluten occurs in celiac disease, a condition that must be treated by a glutenfree diet.

Publication Source: Food and Agricultural Organization of the United Nations (FAO)
Publication Date: 1999

Do you have a term that should be included in the glossary?
Submit a term for review

My ISPE

  • Click to go to My Communities of Practice
  • Click to go to My Affiliate or Chapter
  • Click to go to My Profile
Click to go to the Member Gift