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glutenin

American  
[gloot-n-in] / ˈglut n ɪn /

noun

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


Etymology

Origin of glutenin

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

Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

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

From Science Daily • Jan. 29, 2024

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

From Science Daily • Jan. 29, 2024

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 • Jan. 29, 2024

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 • Jan. 29, 2024

A dough cannot be made of pure germ, because it contains so little of the gliadin and glutenin.

From Human Foods and Their Nutritive Value by Snyder, Harry

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