glutenin


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glutenin

(ˈɡluːtənɪn)
n
(Biochemistry) biochem a type of protein found in certain cereals

glu•ten•in

(ˈglut n ɪn)
n.
a simple protein of cereal grains that imparts adhesive properties to flour.
[1890–1900; gluten + -in1]
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References in periodicals archive ?
This protein consists primarily of gliadin and glutenin, which are rich in glutamic acid and proline and are beneficial for the intestinal health of animals [11].
Bunun yaninda uc nt uzunlugundaki sekiz tekrarli bolge ise membran, integral membran, serinden zengin, prolinden zengin, DNA'ya baglanan Tash-1 benzeri protein, glutenin, protein kinaz, protein fosfataz kodlayan genler uzerinde yer aldigi tespit edilmistir.
Gluten includes two major proteins gliaden and glutenin which contain disease activating peptides.
Wheat grains may have from 6 to 21% of proteins, in which gliadin and glutenin are responsible for the functional characteristics of the dough, since they form gluten after moistening.
It can perform Solvent Retention Capacity tests to determine water absorption in a flour sample, breaking it down to the degree of absorption contributed by its glutenin, pentosans and damaged starch portions.
Both B-cells and T-cells (antibodies) are involved in the immunological process that recognizes gliadin and glutenin, the protein factors of gluten (antigen), as foreign substances that stimulate antibody production.
Effects of genotype and environment on glutenin polymers and bread making quality.
A strong association between stay-green character and glutenin content in the wheat grain (r=0.
The anti-gliadin antibody showed comparatively strong reactivity to gliadin, compared with the glutenin fraction.
Characterization of HMW glutenin subunits in bread and tetraploid wheats by reserved-phase high-performance liquid chromatography.