Prolamins constitute a major class of storage proteins in cereal grains including wheat (gliadin), barley (hordein), rye (secalin), and maize (zein). These proteins are rich in proline and glutamine residues and are defined by their solubility behavior: insoluble in water but soluble in 70-80% aqueous ethanol. They serve as nitrogen reserves in seeds and contribute to the viscoelastic properties of dough in baking. Certain prolamins, particularly gliadins, contain immunogenic peptides that trigger celiac disease in genetically susceptible individuals by eliciting T-cell mediated inflammation in the small intestine. Prolamins lack a single defined molecular structure due to their heterogeneous polypeptide composition and are not volatile small molecules.