gluten


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Related to gluten: celiac disease, Gluten free diet

glu·ten

 (glo͞ot′n)
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.

[French, from Latin glūten, glue.]

glu′ten·ous adj.

gluten

(ˈɡluːtən)
n
(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
[C16: from Latin: glue]
ˈglutenous adj

glu•ten

(ˈglut n)

n.
a grayish, sticky component of wheat flour and other grain flours, composed mainly of the proteins gliadin and glutenin.
[1590–1600; < Latin glūten glue]
glu′ten•ous, adj.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.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
lepek
gluten
gluteeni
gluten
グルテン
글루텐
gluten
gluten
โปรตีนเหนียวที่พบในธัญพืช
gluten

gluten

[ˈgluːtən] Ngluten m

gluten

[ˈgluːtən] ngluten m

gluten

nGluten nt; (glue in flour) → Kleber m

gluten

جَلُوتيـن lepek gluten Gluten γλουτένη gluten gluteeni gluten gluten glutine グルテン 글루텐 gluten gluten gluten glúten клейковина gluten โปรตีนเหนียวที่พบในธัญพืช glüten gluten 麸质

glu·ten

n. gluten, materia vegetal albuminoidea;
___ -free dietdieta libre de ___.

gluten

n gluten m
References in periodicals archive ?
Everyone should follow the basic rules of healthy eating, regardless of whether or not they avoid gluten through necessity or choice," says Bridget.
Sales of gluten-free foods are at an all-time high but some health experts believe the current trend to cut gluten could be doing us more harm than good.
CSA is dedicated to helping individuals with celiac disease and gluten sensitivities through research, education and support.
We have all seen products that are labeled gluten free.
The popular press credits gluten-free diets with preventing a variety of health problems caused by intolerance to gluten, including significant negative effects on cognition and mood.
According to Susan Bowerman, MS, RD, CSSD, a registered dietitian at UCLA Health System, gluten is a protein found primarily in whole-grain wheat, rye, and barley.
64 manufacturers to label products as gluten it free.
Celiac disease is an autoimmune disease in which the sufferer often experiences digestive complications when exposed to wheat protein, or gluten.
This will provide a uniform standard definition to help the up to 3 million Americans who have celiac disease, an autoimmune digestive condition that can be effectively managed only by eating a gluten free diet.
Many big name brands now offer gluten-free products and have invested in making them as appealing as their products containing gluten.