| 释义 |
gluten
glu·ten G0160600 (glo͞ot′n)n.1. The mixture of proteins, including gliadins and glutelins, found in wheat grains, which are not soluble in water and which give wheat dough its elastic texture.2. Any of the prolamins found in cereal grains, especially the prolamins in wheat, rye, barley, and possibly oats, that cause digestive disorders such as celiac disease.
[French, from Latin glūten, glue.]
glu′ten·ous adj.gluten (ˈɡluːtən) n (Biochemistry) a protein consisting of a mixture of glutelin and gliadin, present in cereal grains, esp wheat. A gluten-free diet is necessary in cases of coeliac disease[C16: from Latin: glue] ˈglutenous adjglu•ten (ˈglut n)
n. a grayish, sticky component of wheat flour and other grain flours, composed mainly of the proteins gliadin and glutenin. [1590–1600; < Latin glūten glue] glu′ten•ous, adj. Thesaurus| Noun | 1. | gluten - a protein substance that remains when starch is removed from cereal grains; gives cohesiveness to doughcorn gluten - gluten prepared from cornwheat gluten - gluten prepared from wheatprotein - any of a large group of nitrogenous organic compounds that are essential constituents of living cells; consist of polymers of amino acids; essential in the diet of animals for growth and for repair of tissues; can be obtained from meat and eggs and milk and legumes; "a diet high in protein" |
Translations- Could you prepare a meal without gluten? → 烹饪时请不要加麸质原料
gluten
gluten, mixture of proteinsprotein,
any of the group of highly complex organic compounds found in all living cells and comprising the most abundant class of all biological molecules. Protein comprises approximately 50% of cellular dry weight.
..... Click the link for more information. present in the cereal grains. The long molecules of gluten, insoluble in water, are strong and flexible and form many cross linkages. This gives flour its characteristic chewiness and permits breads and cakes to rise during baking as the gases within expand and are trapped in the gluten superstructure. Various flours have different ratios of gluten to starch (called hardness) and are appropriate for different types of foodstuffs. Thus soft flour is used for cakes, harder flour for pastry, hard flour for bread, and the hardest, or durum, for pasta. The hereditary disease called nontropical spruesprue,
chronic disorder of the small intestine caused by impaired absorption of fat and other nutrients. Two forms of the disease exist.
Tropical sprue occurs in central and northern South America, Asia, Africa, and other specific locations.
..... Click the link for more information. is characterized by an inability to digest gluten. In this disease the gluten acts as an antigen (see immunityimmunity,
ability of an organism to resist disease by identifying and destroying foreign substances or organisms. Although all animals have some immune capabilities, little is known about nonmammalian immunity.
..... Click the link for more information. ) and forms immune complexes that cause damage to the mucus lining of the intestine.gluten[′glüt·ən] (biochemistry) A mixture of proteins found in the seeds of cereals; gives dough elasticity and cohesiveness. An albuminous element of animal tissue. gluten a protein consisting of a mixture of glutelin and gliadin, present in cereal grains, esp wheat. A gluten-free diet is necessary in cases of coeliac disease gluten
gluten [gloo´ten] the protein derivative of wheat and other grains that gives dough its tough elastic character; avoidance of this substance will alleviate celiac disease (nontropical sprue) in certain persons, as well as immunologic disturbances in which there is an allergy to gliadin, a component of gluten.gluten-free diet a diet in which wheat must be avoided, as well as other grains such as barley, oats, and rye that contain analogues to wheat gluten. Exceptions to this essentially grain-free diet are corn, rice, and millet. Wheat starch, which has been washed free of gliadin, is not restricted nor are there restrictions on carbohydrates or fats.Patient Care. Following a gluten-free diet can relieve the problems associated with gluten allergy but preparing and enjoying gluten-free meals demands constant vigilance and motivation. Patients and family members who purchase and prepare patients' foods should read the labels on processed foods very carefully. Many contain hidden and unexpected wheat flour, for example, tomato catsup and ice cream. Processors also mix unacceptable and acceptable gluten-free soybeans and grains together in the same product. If there are any questions about the contents of a product, manufacturers will provide lists of their foods that are permissible on a gluten-free diet.
Foods to be avoided are listed in the accompanying table, as well as possible sources of hidden gluten. Additional information and recipes for baking with nongluten flours can be obtained from a dietitian or from publications found in most large bookstores.glu·ten (glū'tĕn), The insoluble protein (prolamines) constituent of wheat and other grains; a mixture of gliadin, glutenin, prolamins, and other proteins; the presence of gluten allows flour to rise. Synonym(s): wheat gum [L. gluten, glue] gluten (glo͞ot′n)n.1. The mixture of proteins, including gliadins and glutelins, found in wheat grains, which are not soluble in water and which give wheat dough its elastic texture.2. Any of the prolamins found in cereal grains, especially the prolamins in wheat, rye, barley, and possibly oats, that cause digestive disorders such as celiac disease.
glu′ten·ous adj.gluten A wheat endosperm protein composed of gliadin and glutelin, which is inculpated in the pathogenesis of coeliac sprue.glu·ten (glū'tĕn) The insoluble protein (prolamines) constituent of wheat and other grains; a mixture of gliadin, glutenin, and other proteins; believed to be an agent in celiac disease. [L. gluten, glue]gluten The insoluble, glue-like protein constituent of wheat that causes stickiness in dough. Gluten consists of two proteins-gliadin and glutenin. Some people are sensitive to gluten and in these it causes the intestinal malabsorption disorder COELIAC DISEASE which is treated by a strict gluten-free diet. Gluten is found in wheat, oats, barley, rye and similar grain cereals.GlutenA protein found in wheat, rye, barley, and oats.Mentioned in: Celiac Diseaseglu·ten (glū'tĕn) Insoluble protein constituent of wheat and other grains; believed to be an agent in celiac disease. [L. gluten, glue]Patient discussion about glutenQ. What is Gluten and what is gluten allergy? My nephew is coming to stay with me for a few days and his mother told me that since he is allergic to gluten that I shouldn't give him to eat any. What is gluten?A. it is mainly wheat but you also have to watch out for other things like malt extract and lots more! you should really start researching it. I hvae it and even I don't know some stuff I shouldn't be eating Q. Does anybody have good recipes for meals which don't contain gluten?? My 8 year old son has celiac disease. He is really suffering from not being able to eat so many things his brother and his friends can like pizza, pasta, birthday cakes, etc. I'd love him to have his own very tasty meals but I'm havin a hard time finding any recipes. If anyone knows some..A. I have found some here- for chicken, pizza and brownies..
http://www.celiacdiseaseinfo.org/Wheat_free_gluten_free_recipes.html
and also- I am sure you can buy a cookbook that has gluten-free recipes. Q. Is FTT a symptom of celiac? My 1.5 year old son has FTT (failure to thrive) and stomach aches. What could be causing it?A. Failure to thrive lacks a precise definition, in part because it describes a condition rather than a specific disease. Children who fail to thrive don't receive or are unable to take in, retain, or utilize the calories needed to gain weight and grow as expected. FTT can be caused from many different things: social factors, conditions involving the gastrointestinal system like gastroesophageal reflux, chronic diarrhea, cystic fibrosis, chronic liver disease, and celiac disease. From a chronic illness or medical disorder, an intolerance of milk protein, infections or metabolic disorders.
More discussions about glutenFinancialSeeGlutgluten
Related to gluten: celiac disease, Gluten free dietWords related to glutennoun a protein substance that remains when starch is removed from cereal grainsRelated Words- corn gluten
- wheat gluten
- protein
|