Glutenin is a major protein found in wheat and constitutes about 47% of its protein content. Glutenin is responsible for the strength and elasticity of dough. The main types of glutenin are the LMW (low molecular weight) and the HMW (high molecular weight) glutenin.
HMW glutenin has been associated with Celiac disease, asthma and Atopic dermatitis.
LMW Glutenin has been associated with Celiac disease, asthma, Atopic dermatitis, Urticaria and Anaphylaxis.
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