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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

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

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

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

The gliadin imparts elasticity and tenacity, or toughness, to the gluten, and the glutenin gives it strength.

From Woman's Institute Library of Cookery Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads by Woman's Institute of Domestic Arts and Sciences

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