glutelin

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Related to glutelin: gluten, albumin

glu·te·lin

(glo͞o′tə-lĭn)

Any of a class of simple proteins that are found in cereal grains and are soluble in dilute acids or bases. Glutelins are a major component of gluten in wheat.

[Alteration of glutenin, glutelin found in wheat (probably influenced by globulin) : gluten + -in.]

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.

glutelin

(ˈɡluːtɪlɪn)

(Biochemistry) any of a group of water-insoluble plant proteins found in cereals. They are precipitated by alcohol and are not coagulated by heat. Compare gliadin

[C20: See gluten, -in]

Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

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Noun

glutelin - a simple protein found in the seeds of cereals

simple protein - a protein that yields only amino acids when hydrolyzed

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References in periodicals archive ?

The results were similar to that for peanut protein and corn glutelin reported by Zhao et al.

Conformational and Functional Properties of Soybean Proteins Produced by Extrusion-Hydrolysis Approach

Millet total protein content ranged from 11-17% dependent on variety, of which 11.3-17.2% was albumin/globulins, 6.8-11.6 prolamins, 5.9-54.4% glutelin [10,11].

Amidolysis of Oxirane: Effect of Protein Type, Oils, and Zn[Cl.sub.2] on the Rheological Properties of Cross-Linked Protein and Oxirane

The defatted barley flour was treated with 1 M NaCl solution (10 : 1 v/w) for 1 h to remove albumin, globulin, and glutelin. This step was repeated twice and then washed by deionized water 3 times (1 h each time) to eliminate the disturbance of reagents and small molecule materials, and centrifuged at 7,000 xg for 30 min at room temperature.

Effects of Ultrasonic-Microwave-Assisted Technology on Hordein Extraction from Barley and Optimization of Process Parameters Using Response Surface Methodology

[56] who reported that the antioxidant properties of the barley glutelin hydrolysates had ferric-reducing power values of 24.0 pg [Fe.sup.2+]/mg, respectively.

Characteristics, Functional Properties, and Antioxidant Activities of Water-Soluble Proteins Extracted from Grasshoppers, Patanga succincta and Chondracris roseapbrunner

Furthermore, the raw albumin and glutelin fractions of the bean proteins show low digestibility; in the case of albumins, this fact is also promoted by a high number of disulfide bridges and the presence of carbohydrates [2].

Protein and Metalloprotein Distribution in Different Varieties of Beans (Phaseolus vulgaris L.): Effects of Cooking

Immunoassays with protein fractions revealed the antibody specificity to the prolamin and glutelin fractions in the respective grains.

Characterize antibodies for grain-specific gluten detection

[15], it was concluded that the treatment increase the quantity of prolamin in all the treated cake, while the quantity of globulin, albumin and glutelin were reduced.

Effect of heat and alkaline hydrolysis on the amino acid profile of Jatropha curcas seed cake

Although this protein content is lower than in other cereals, such as corn and wheat, rice has a relatively higher content of glutelin, the highest quality protein fraction.

Reserve proteins in grains of traditional and improved rice varieties in function of nitrogen availability/Proteinas de reserva em graos de variedades tradicional e melhorada de arroz em funcao da disponibilidade de nitrogenio

The composite of the substances gliadin and glutelin, gluten is found in grass-related grains.