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

Now, researchers in ACS Biomaterials Science & Engineering report that the non-allergenic wheat protein glutenin successfully grew striated muscle layers and flat fat layers, which could be combined to produce meat-like textures.

From Science Daily

Previous researchers showed that a plant-based film made of glutenin was a successful base to cultivate cow skeletal muscle cells.

From Science Daily

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