legumin

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legumin

(lɪˈɡjuːmɪn)
n
(Biochemistry) a protein obtained mainly from the seeds of leguminous plants
[C19: from legume]
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References in periodicals archive ?
This includes wheat protein gliadin, rye protein secalin, barley protein hordein and the oat protein avenin.
Avenin may cause problems in some people with gluten sensitivities because it contains some of the same problematic amino acids as the prolamins in wheat, rye, and barley, just in lower amounts.
Yulafin iceriginde gluten bulunmamakla beraber, icerigindeki avenin isimli proteinin glutene yapisal benzerlik gostermesine bagli olarak yulaf iceren gidalarin gluten ile capraz reaksiyona neden olabilecegi savindan hareketle bazi diyetisyenler glutensiz diyette yulafin da yasaklanmasini onermektedir (26).