prolamin


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Related to prolamin: glutelin

pro·la·min

 (prō′lə-mĭn) also pro·la·mine (-mĭn, -mēn′)
n.
Any of a class of simple proteins soluble in alcohol and usually having a high proline and glutamine content, found in the grains of cereal crops such as wheat, rye, barley, corn, and rice.

American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

pro•lam•in

(proʊˈlæm ɪn, ˈproʊ lə mɪn)

n.
any of a class of simple proteins, as gliadin, that are insoluble in water but soluble in dilute acids, alkalis, and alcohols.
[1905–10; prol (ine) + am (monia) + -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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References in periodicals archive ?
Shewry, "Prolamin aggregation, gluten viscoelasticity, and mixing properties of transgenic wheat lines expressing 1ax and 1dx high molecular weight glutenin subunit transgenes," Journal of Agricultural and Food Chemistry, vol.
Dworschak, "Investigation of prolamin content of cereals and different plant seeds," Acta Alimentaria, vol.
[33] that were designed based on the DNA sequence of a prolamin gene of wheat were used as the primers, and the probe TAG-Pr1 was designed based on this DNA sequence.
Cooking Phaseolus bean varieties changes their albumin, globulin (including phaseolin), prolamin, and glutelin distribution, the solubility decreases for all four fractions, and the extent to which solubility was affected varied with the type of protein.
Prolamin extraction was carried out using four direct extraction solvents: 70% ethanol [19]; 70% ethanol and 0.5% sodium acetate [20]; 70% ethanol, 0.5% sodium acetate, and 1% [beta]-mercaptoethanol [21]; and 60% 2-propanol with 1% [beta]- mercaptoethanol [22].
Numerous studies have reported several significant bioactive groups in the cocoa and cocoa products including polyphenols (epicatechin, catechin and procyanidin) (Afoakwa et al., 2008; Arlorio et al., 2008; Ariza et al., 2014; Nsor-Atindana et al., 2012; Hii et al., 2009; Kim et al., 2014), methylxanthines (theobromine, caffein and theophylline) (Caudle et al., 2001; Mhd-Jalil and Ismail, 2008), peptides (albumins, globulins, prolamin, and glutenin) (Voight et al., 1993; Mhd-Jalil and Ismail, 2008) lipids and sterols (Schwan and Wheals, 2004; Lim, 2012), fiber (Paoletti et al., 2012) as well as minerals (magnesium, copper and selenium).
Prolamin extraction from high polyphenol seeds of sorghum (Sorghum spp.) and species discrimination and varieties identification by ultrathin-layer isoelectric focusing.
Immunoassays with protein fractions revealed the antibody specificity to the prolamin and glutelin fractions in the respective grains.
Individuals with this disorder suffer an immune-mediated intestinal inflammation precipitated by exposure to gliadin, a prolamin (gluten protein) found in wheat.
Gordun, "Prolamin proteins alteration in durum wheat by species of the genus Eurygaster and Aelia (Insecta, Hemiptera)," Spanish Journal of Agricultural Research, vol.