In order to understand the changes in the chemical composition of the wheat flour and gluten proteins, and exclude deamidation of glutamine residues due to the action of mTG (Fig. 1g)11, 24 that would be deleterious for the celiac disease related toxicity1, 4, the amino acid composition of the wheat flours and glutens was determined. The gene discussed is PRSS3; the disease is celiac disease.