The particular sequence of amino acids in the chain is what makes one protein different from another. This sequence is encoded in the DNA where one gene encodes for one protein.The genetic code consists of 3-base words or codons that specify particular amino acids.n DNA, each protein is encoded by a gene (a specific sequence of DNA nucleotides that specify how a single protein is to be made). Specifically, the order of nucleotides within a gene specifies the order and types of amino acids that must be put together to make a protein.
Gluten is a protein found in wheat and a number of other cereals, including oats, rye and barley. People with celiac disease will find that eating gluten can cause intestinal damage, resulting in the inability to absorb nutrients. Some people who do not have celiac disease may nonetheless be gluten-intolerant.
Overview. Gluten is a protein found in wheat, rye, and barley; in products made from these grains, such as barley malt and couscous; and in related hybrid grains like triticale and kamut.People with celiac disease, gluten intolerance, or a wheat allergy suffer various symptoms when they consume foods containing gluten.Luckily, many foods are naturally gluten-free, and gluten-free substitutes for many grain products are becoming increasingly available.rains. Quinoa is a gluten free grain. Photo Credit portokalis/iStock/Getty Images. Although wheat, barley, rye, spelt, triticale, and kamut all contain gluten and should be avoided, many whole grains exist that are wheat-and gluten-free, according to the Celiac Sprue Association.