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ShareGluten is an amorphous ergastic protein found combined with starch in the endosperm of some cereals, notably wheat, rye, and barley.
It constitutes about 80% of the proteins contained in wheat, and is composed of the proteins gliadin and glutenin.
For more information about the topic Gluten, read the full article at Wikipedia.org, or see the following related articles:
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Note: This page refers to an article that is licensed under the GNU Free Documentation License. It uses material from the article Gluten at Wikipedia.org. See the Wikipedia copyright page for more details.
Editor's Note: This article is not intended to provide medical advice, diagnosis or treatment.
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