n.1.(Bot. Chem.) A yellowish white, amorphous, nitrogenous substance found in wheat, rye, etc., and resembling gluten; - formerly called also mucin.
Webster's Revised Unabridged Dictionary, published 1913 by G. & C. Merriam Co.
References in periodicals archive ?
Moreover, because the palatability of wheat is less than a corn-soybean meal diet, and wheat mucedin might damage the gastrointestinal health, the intake of wheat over a long time is likely to influence the energy and nutrients digestibility.
The hypotheses tested in this experiment were: i) DE, ME and the digestibility of the chemical constituents in wheat would be higher when determined by the direct method because of the higher components contribution providing by wheat and lower acid detergent fiber (ADF) contents in diets; ii) DE, ME and digestibility of nutrients will be improved by decreasing particle size; iii) DE, ME, and digestibility of wheat was similar after a 26 d adaptation compared with 7 d of adaptation, because of the positive effect of digestive enzymes and the contrary effect of wheat mucedin.