Why can gliadins (the water insoluble fraction of wheat gluten) be good sources of glutamate (the carboxylate form of glutamic acid)?
Gliadin is a prolamine ( protein ) present in gluten which is water insoluble fraction of wheat and gliadin is mainly made up of proline and glutamic acid hence gliadin is a good source of glutamic acid.
Why can gliadins (the water insoluble fraction of wheat gluten) be good sources of glutamate (the...