avenin


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avenin

[ə′vēn·ən]
(biochemistry)
The glutelin of oats.
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References in periodicals archive ?
Stading, "Mechanical and barrier properties of avenin, kafirin, and zein films," Food Biophysics, vol.
Yulafin iceriginde gluten bulunmamakla beraber, icerigindeki avenin isimli proteinin glutene yapisal benzerlik gostermesine bagli olarak yulaf iceren gidalarin gluten ile capraz reaksiyona neden olabilecegi savindan hareketle bazi diyetisyenler glutensiz diyette yulafin da yasaklanmasini onermektedir (26).
Because there is potential avenin cross-reactivity and gluten-contamination of oats (16), patients are recommended to temporarily eliminate oats from the diet when first diagnosed with celiac disease.