What is the difference between gliadin and glutenin? Explaining the characteristics of gluten and its effects on health.
Flour is an essential ingredient of bread and noodles in our daily lives and contains two types of protein. One is gliadin, which has softening and stretching properties, and the other is glutenin, which is elastic. When water is added to flour and kneaded, the two proteins, gliadin and glutenin, intertwine. The result of the intertwining of these two proteins is gluten, which has the unique properties of wheat flour.
This article explains the characteristics of gluten and the differences between gliadin and glutenin. It also explains the basics of gluten-free, which has been gaining attention in recent years, how it differs from carbohydrate restriction, and the effects of gluten on health. Please refer to this article to understand the basics of gluten.
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Table of Contents Difference between gliadin and glutenin Effects of foods high in gluten |
Difference between gliadin and glutenin
Flour is the milled endosperm portion of wheat. Wheat contains about 8-13% of total protein. Proteins in wheat include leucosin, globulin, glutenin, and gliadin. Of these, glutenin and gliadin make up more than 80% of the total./p>
Leucosin is a protein that is soluble in water and alkaline and neutral alkaline salt solutions and also coagulates easily. Globulins are soluble in alkaline and neutral salt solutions of relatively low concentration and coagulate when subjected to heat.
Among the proteins in flour, gliadin and glutenin are the major proteins that have a significant impact on the properties and processing characteristics of flour. These gliadin and glutenin are entangled when water is added to the flour and kneaded, forming gluten. This gluten is what produces the dough's consistency, elasticity, swelling, and other properties that give bread and noodles their texture.
In this section, we will discuss in detail the gliadin and glyutenin, which are abundant in wheat flour.
・What is Gliadin?
Gliadin is a type of protein found in flour that is particularly soluble in alcohol. The stickiness of gliadin makes the dough flexible.
Gliadin is a relatively simple molecular structure, consisting of a monomeric protein composed of a single polypeptide chain. Polypeptides are long-chain molecules composed of multiple amino acids linked by peptide bonds. A peptide bond is a bond formed by the separation of water (H2O) from the carboxyl (-COOH) and amino (-NH2) groups in α-amino acids.
Gliadin exists in both soluble and insoluble forms. It is soluble in aqueous alcohols and thinly concentrated acids or alkalis, while it is insoluble in water, anhydrous alcohols, and neutral salt solutions.
・What is glutenin?
Glutenin is a protein found in flour that is soluble in acidic and alkaline liquids. It has a large molecular structure, consisting of a number of polypeptide chains linked together by a special linkage called a “disulfide bond. A disulfide bond is a covalent bond formed after oxidation of a pair of amino acids called cysteines.
Glutenin is insoluble in pure water, neutral salt solutions, and alcohol. On the other hand, although it is soluble in acids and alkalis at low concentrations, it is more soluble in alcohols if the disulfide bond is cleaved to a monomer.
Glutenin also has a role in giving elasticity and firmness to dough because of its elasticity and resistance to stretching. It is an important ingredient in the process of making bread and noodles, affecting the structure and texture of the dough.br>
Effects of foods high in gluten
As mentioned above, gluten is formed by the intertwining of glutenin and gliadin when a certain percentage of water is added to flour and kneaded. The elasticity of glutenin and the soft and stretchy properties of gliadin intertwine to form udon noodles and bread.
While foods made from wheat flour enrich the diet, excessive consumption increases the risk of blood sugar spikes, intestinal irritation, and food allergies. This chapter details how gluten in wheat affects the human body.
・raise blood sugar levels
Consumption of wheat products such as bread and noodles, which form gluten, can easily increase blood glucose levels. Blood glucose is the concentration of glucose in the blood. The reason blood glucose levels spike after eating is that a component in wheat called amylopectin A has the effect of raising blood glucose levels. What changes occur in the body when we eat wheat flour-based foods such as udon noodles and bread?
When udon or bread is swallowed, it is digested in the stomach, and when it enters the small intestine, it is broken down into smaller pieces to glucose, which is then absorbed. The glucose then flows out into the bloodstream, increasing the concentration of glucose in the blood, resulting in an increase in blood glucose levels. This is how blood glucose levels rise after a meal of wheat products.
In order to lower the elevated blood glucose level, the secretion of insulin, which is produced by the pancreas, is essential. When blood glucose levels rise rapidly, insulin is secreted in excess and glucose in the blood is stored in the body as fat, increasing the risk of obesity.
An abrupt change in blood glucose levels can also have a variety of effects on the body, including drowsiness, irritability, and mental instability.
・Increased inflammation of the intestines
Excessive consumption of foods high in luten can cause inflammation in the intestines, which can lead to digestive symptoms. This is because gluten has the same tendency to stick together as glue or paste, and the consumption of wheat products risks gluten-containing stools sticking to the intestinal mucosa and making it difficult to expel them from the body. Continued accumulation of stools in the intestines damages the intestinal mucosa, causing inflammation, which can easily lead to digestive symptoms. The main digestive symptoms include abdominal pain, constipation, and diarrhea.
It also increases the risk of developing a disease called leaky gut syndrome (intestinal leakage syndrome), in which the binding of gluten-containing stools and intestinal cells makes it easier for harmful substances that would otherwise be processed in the intestines to enter the bloodstream. In other cases, reduced digestive and absorptive functions of the intestines can cause the following symptoms.
● migraine
● rheumatism
● malnutrition
● PMS (premenstrual syndrome)
・Easy to depend on.
Gluten in wheat, like nicotine in cigarettes, is said to be a highly addictive ingredient. Eating wheat products containing gluten over a long period of time will cause the body to constantly crave gluten.。
The reason ingestion increases dependence is related to the amino acid sequence that makes up gluten. Gluten has an amino acid sequence similar to that of morphine, and when it is broken down, a reaction similar to that of ingestion of the drug may be observed.
Morphine is a highly narcotic drug used as an analgesic in medical institutions. Due to its high dependency, a strict control system is in place at medical institutions. Wheat products are common and widespread foods, but because of their high dependence, overdose and long-term consumption should be avoided.
・May cause food allergies.
The human body is equipped with an immune system, and when a foreign substance enters the body, an immune response is triggered to expel the foreign substance from the body. For example, when pollen enters the body and the immune system determines that it is a foreign substance, it tries to expel the pollen from the body, causing sneezing and runny nose symptoms. The symptoms that appear at this time are allergic reactions.
Some people may have allergic reactions to wheat or gluten. Although wheat and gluten are essentially harmless to the human body, food allergies occur when the immune system overreacts to certain proteins.
The main symptoms of food allergies are itching, rashes, and difficulty breathing. In severe cases of allergic reactions, anaphylactic shock can occur, which is often life-threatening.
What is gluten-free?
Gluten-free is a dietary style that abstains from gluten, a protein found in wheat, barley, and rye. The goal is to reduce the effects of gluten on the body by reducing gluten intake as much as possible. This chapter provides an overview of gluten-free and how it differs from carbohydrate restriction.
・Gluten-Free Overview
Gluten-free is a diet that eliminates the gluten found in wheat. Although more and more people are reducing their gluten intake for beauty and health reasons, it can be difficult to avoid wheat-based foods in their daily diet. This is why we recommend gluten-free foods.
For example, foods such as breads, sweets, and noodles made from gluten-free rice flour or soy flour can be safely consumed as gluten-free meals.
・Difference between gluten-free and carbohydrate-free
One diet that is very similar to gluten-free is called carbohydrate restriction. At first glance, these diets may seem similar, but they are in fact different. Gluten-free refers to a diet that eliminates all wheat products, including gluten, while carbohydrate restriction does not require elimination of wheat entirely from the diet, but rather a diet that avoids carbohydrates such as wheat, rice, and potatoes. Carbohydrate restriction is often used in diabetes diets.
Gluten-free diets often fall under the category of carbohydrate restriction. However, a gluten-free diet would not be compatible with a gluten-free diet because it does not eliminate all wheat and gluten. It is important for people with food allergies to wheat or gluten to understand the difference between gluten-free and carbohydrate restriction.
Three gluten-free snacks recommended
Some people may want to avoid gluten but find it difficult to avoid wheat products in their diet and may still want to eat breads and sweets made from wheat products. This is where gluten-free snacks are recommended.
NATUVIEW, a brand specializing in keto foods, offers a wide variety of gluten-free foods, including pastries. Therefore, we would like to introduce some of NATUVIEW's popular breads and sweets.
・ketopan
Keto bread is a healthier, gluten-free bread. The main ingredients of bread are usually wheat flour or rice flour, but Keto Bread contains neither wheat nor rice flour. It is gluten-free and has a 76% reduction in sugar content, with 1.92 grams of sugar per slice. It is also made using a healthier manufacturing process, and offers a moist and soft texture. Recommended for health-conscious people and those who want to eat a diet low in sugar.
Ingredients are gluten-free almond flour and coconut flour, and no extra additives are used. Keto bread is available in standard and simple plain, as well as sesame cheese and spice.
Click here for the Ketopan product page.≫
・chiffon (cake)
NATUVIEW's chiffon cakes are gluten-free treats. It contains about 70% less sugar than a typical chiffon cake. Its moderate sweetness and fluffy texture make it a satisfying treat. While keeping sugar content low, it is rich in nutrients such as protein and dietary fiber. Ingredients are also made from soybeans and rice flour, and we have succeeded in creating a unique formula that balances palatability and sugar content. These sweets are recommended for those looking for a gluten-free treat or those on a diet.
Click here for the chiffon cake product page≫
・basque cheesecake
Basque Cheesecake is a cheesecake created in the Basque region of northern Spain, and has 19.0 g of sugar per piece, about 78% less sugar than a typical cheesecake. The cake is baked at a high temperature, which gives it a characteristic browned surface. The addition of a generous amount of sour cream gives it a rich and deep flavor.
Ingredients include cream cheese, fresh cream, sour cream, etc., as well as honkadu flour and Guerande salt, a sun-dried salt from France. It has a clean taste, so we recommend pairing it with wine or champagne.
Click here for the Basque Cheesecake product page≫
summary
The gliadin and glutenin found in wheat are proteins with different properties that, when kneaded with water, become gluten, creating the texture of bread and noodles. However, gluten has disadvantages such as elevated blood sugar levels, intestinal irritation, dependence, and can cause allergies. Gluten-free foods are gaining attention as an option to avoid these health risks. By incorporating foods made from rice or soy flour instead of wheat, the body can reduce the burden on the body.
NATUVIEW, a brand specializing in keto foods, offers a wide variety of gluten-free and low-sugar foods. If you are interested in replacing gluten-free foods with a healthier diet, please give them a try.
Click here for a list of products≫
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