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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.

See Examples For:

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

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

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

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

In flour of the highest bread-making properties the two constituents, gliadin and glutenin, are present in such proportions as to form a well-balanced gluten.

From Human Foods and Their Nutritive Value by Harry Snyder

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