glutenin


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glutenin

(ˈɡluːtənɪn)
n
(Biochemistry) biochem a type of protein found in certain cereals
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

glu•ten•in

(ˈglut n ɪn)
n.
a simple protein of cereal grains that imparts adhesive properties to flour.
[1890–1900; gluten + -in1]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
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AAC repeats were found to be related to the storage proteins glutenin and gliadin, important agronomical traits of wheat.
The anti-gliadin antibody showed comparatively strong reactivity to gliadin, compared with the glutenin fraction.
Identification of Glu B11 as a candidate gene for the quantity of high molecular weight glutenin in bread wheat (Triticum aestivum L.) by means of an association study.
The environmental trigger of coeliac disease is gluten, a protein complex formed by gliadin and glutenin, which is found in wheat and related grain species like barley and rye and also in processed food where it is used to enhance food texture and as a stabilizing agent.
High molecular weight glutenin (HMW-Gs) subunits are important combinations of wheat glutenin proteins which play an important role in viscosity and elasticity of wheat dough [1].
The present study was conducted to screen 117 Pakistani adapted spring wheat varieties with DNA markers linked with genes controlling composition of low and high molecular weight glutenin subunits (LMW-GS and HMW-GS, respectively), starch viscosity, Polyphenol oxidase (PPO) activity and grain hardness.
Colyak hastaligi genetik, immunolojik ve cevresel temelleri olan bir hastaliktir ve son yillarda cesitli epidemiyolojik calismalar diyete glutenin giris zamani ve bebegin bu esnada anne sutu alip almadiginin colyak hastaligi gelisiminde rol oynadigini gostermistir (30,31).
Glutenin has some effect on the elasticity of dough.
High molecular weight glutenin subunit variation in the Sitopsis section of Aegilops.
It will take hard physical labor for at least 10 minutes to combine the gliadin and glutenin in the flour to develop good rubber-like gluten.