<unk> s are soluble in dilute acids or bases, detergents, chaotropic or reducing agents. They are generally prolamin-like proteins in certain grass seeds.<unk>  is the most common<unk>  as it is found in wheat and is responsible from some of the refined baking properties in bread wheat. The<unk> s of barley and rye have also been identified.
Typically there are HMW and LMW<unk> s in these species, they crosslink with themselves and other proteins during baking via disulfide bonds.
A HMW<unk>  <unk>  of the grass tribe Triticeae can be sensitizing agents for coeliac disease in individuals who possess the HLA-DQ8 class II antigen receptor gene. (not yet characterized to the epitope level)
Glutelin
Collectin
Neurotrophin
Integrin
Retapamulin
Cadherin
Mucin
Motor protein