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Sometimes I see references to the amount of prolamin or gliadin instead of gluten, why?

To cereal scientists, gluten is the same as prolamin, but in some older terminology only the

false">gliadin fraction is termed prolamin. Gliadin makes up about half of the gluten. The other half is often called glutenin, but it is very similar to the gliadin half in composition and structure and I suspect that it is toxic to a large extent. It would be simplest to say that gluten equals gliadin equals prolamin as far as toxicity is concerned.

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