glutelin


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Related to glutelin: gluten, albumin

glutelin

(glo͞o′tə-lĭn)
n.
Any of a class of simple proteins that are found in cereal grains and are soluble in dilute acids or bases. Glutelins are a major component of gluten in wheat.

glutelin

An obsolete designation for a protein that was soluble in acid and alkali solutions, but insoluble in salt water or aqueous ethanol.
References in periodicals archive ?
The major protein fractions in Phaseolus beans are globulins and albumins, while the minor fractions are prolamins and glutelins [5, 7].
It will be interesting in future studies to synthesize some of the peptides found in the glutelin and globulin fractions of nut (i.e., DMIPAQ, EEE, LKAWSVAR, VISR, LAASGLLLL, ALLALS, VDG, FQP, and CYFQNCPR) (Table 2) and test their potential to have an ACE inhibitory activity.
The extraction steps were repeated and the protein levels determined until all the glutelin had been extracted, as described previously, but in this case with agitation and resting times at room temperature of 60 minutes each.
Low-tannin cultivar Fermenta Albumin Globulin Prolamin Glutelin Albumin tion time (h) 0 11.5 8.2 60.2 102 10.0 2 10.9 4.4 62.3 12.0 12.5 4 12.0 7.6 51.9 19.0 12.5 6 13.3 10.7 48.2 17.1 10.1 8 13.8 13.2 46.6 18.5 10.0 10 13.3 13.8 47.2 16.3 9.7 12 13.7 13.3 47.5 14.7 9.3 14 13.7 13.1 51.1 10.3 8.9 High-tannin cultivar Fermenta Globulin Prolamin Glutelin tion time (h) 0 4.7 67.9 9.4 2 5.6 61.5 11.8 4 9.4 59.4 13.2 6 5.4 71.1 8.1 8 5.3 66.5 12.0 10 4.5 68.2 12.3 12 4.3 68.7 12.4 14 4.1 69.4 12.4 Source: Elkhalifa and El Tinay (1994) Table 5.
The glutelin fraction was less affected by heat stress.
The albumin, globulin, and glutelin fractions were obtained by adjusting the pH of the extracts to their isoelectric points of 4.1, 4.3, and 4.8, respectively.
tibish) Glutelin: 0.5-0.32 and Seinat (Cucumis melo 1-0.5*; albumin 0.5-0.18 var.
Following this, the nitrocellulose membrane was incubated with polyclonal antibodies specific for rice glutelin (Krishnan et al., 1986), globulin (Krishnan et al., 1992), prolamin (Krishnan and White, 1995), maize binding protein (Boston et al., 1991), and elongation factor lA (Habben et al., 1995) that were diluted 1:500 in TBS containing 50 g [kg.sup.-1] non-fat dairy milk for 1 h at room temperature.
[is less than] 16 kDa), and PB-II, which contains glutelin (mol.
The major protein fractions in corn gluten meal are zein and glutelin, accounting for 68% and 28%, respectively, of the total protein weight [1].
Immunologically reactive proteins were identified by incubating the nitrocellulose membranes with 1:500 diluted antiserum directed against the purified rice endosperm [Alpha]-globulin (Krishnan et al., 1992) and glutelin (Krishnan and White, 1995).
Gluten is a composite of glutelins and storage protein.