Cereals have a protein content of about 10%, which are classified by their solubility according to Thomas Burr Osborne (1919, The vegetable proteins.):
Albumins + globulins:
soluble in saline
soluble in ethanol
soluble in propanol/urea/DTE
Prolamins and glutelins like gliadin and glutenin from wheat play a crucial role in celiac disease pathophysiology.
Cereal protein extracts are available for:
Soy (corresponding protein extracts)
Pure gliadin peptides, recombinantly produced in E. coli (fused to a carrierprotein), are available for γ-gliadin (26 mer, aa 59-84) as well as α-gliadin (33mer, aa 57-89). For these gliadin-peptides also the deamidated versions are available.