| 释义 |
oryzenin Biochem.|ɒˈraɪzənɪn|
[f. L. orȳz-a (Gr. ὄρυζα) rice + -enin, prob. after glutenin.]
A glutelin that is the chief protein in rice.
1908Rosenheim & Kajiura in Jrnl. Physiol. XXXVI. p. lv, These three proteins appear to be the only ones present in rice and we propose to call them respectively: Rice-globulin, Rice-albumin, and Oryzenin. 1926Jrnl. College of Agric. Hokkaido Imperial Univ. XVI. 76 The differences between the common and the glutinous rice oryzenins are marked by their physico-chemical properties. 1952Chem. Abstr. XLVI. 2747 As tested by fermenting each constituent of rice by Aspergillus oryzae, the odor of sake was found to be due mainly to the oryzenin. 1972B. O. Juliano in D. F. Houston Rice ii. 41 Glutelin or oryzenin is the major protein fraction of brown and milled rice. |