gluten

glu·ten  (gltn)

n.

1. The mixture of proteins, including gliadins and glutelins, found in wheat grains, which are not soluble in water and which give wheat dough its elastic texture.

2. Any of the prolamins found in cereal grains, especially the prolamins in wheat, rye, barley, and possibly oats, that cause digestive disorders such as celiac disease.

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[French, from Latin glten, glue.]

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gluten·ous adj.

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gluten [ˈgluːt^ən]

n

(Life Sciences & Allied Applications / Biochemistry) a protein consisting of a mixture of glutelin and gliadin, present in cereal grains, esp wheat. A gluten-free diet is necessary in cases of coeliac disease

[from Latin: glue]

glutenous  adj

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gluten  (gltn)

A yellowish-gray, powdery mixture of plant proteins occurring in cereal grains such as wheat, rye, barley, and corn. The gluten in flour makes it ideal for baking, because the chainlike protein molecules of the gluten trap carbon dioxide and expand with it as it is heated. Gluten is also used as an adhesive and in making seasonings, especially monosodium glutamate (MSG).

Thesaurus

Noun

1.

gluten - a protein substance that remains when starch is removed from cereal grains; gives cohesiveness to dough corn gluten - gluten prepared from corn wheat gluten - gluten prepared from wheat protein - any of a large group of nitrogenous organic compounds that are essential constituents of living cells; consist of polymers of amino acids; essential in the diet of animals for growth and for repair of tissues; can be obtained from meat and eggs and milk and legumes; "a diet high in protein"

Translations

gluten [ˈgluːtən] N → gluten m

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gluten [ˈgluːt^ən] n → gluten m

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gluten

n → Gluten nt; (glue in flour) → Kleber m

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gluten → جلوتين lepek gluten Gluten γλουτένη gluten gluteeni gluten gluten glutine グルテン 글루텐 gluten gluten gluten glúten клейковина gluten โปรตีนเหนียวที่พบในธัญญพืช glüten gluten 麸质