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

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

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

From Science Daily • Jan. 29, 2024

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 • Jan. 29, 2024

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

From Science Daily • Jan. 29, 2024

If the gluten is of poor quality, or deficient in either gliadin or glutenin, the dough mass fails to properly expand because the gas is not all retained.

From Human Foods and Their Nutritive Value by Snyder, Harry