glutenin

American  

[gloot-n-in] / ˈglut n ɪn /

noun

1. a simple protein of cereal grains that imparts adhesive properties to flour.

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Etymology

Origin of glutenin

First recorded in 1890–1900; gluten + -in ¹

Example Sentences

To take advantage of using glutenin, a protein in gluten that people with celiac disease or a gluten sensitivity don't typically react to, Ya Yao, John Yuen, Jr., Chunmei Li, David Kaplan and colleagues wanted to develop plant-based films with it to grow textured muscle cells and fatty layers.

From Science Daily

The researchers isolated glutenin from wheat gluten and formed flat and ridge-patterned films.

From Science Daily

In another test, mouse cells that produce fat tissues were deposited onto flat glutenin films.

From Science Daily

The cultured meat and fat layers attached to the edible glutenin films could be stacked to form a 3D meat-like alternative protein.

From Science Daily

Because the glutenin material base supported the growth of both textured animal muscle and fat layers, the researchers say it could be used in an approach for more realistic cultivated meat products.

From Science Daily