mucedinn.

Brit.

/ˈmjuːsᵻdɪn/,

/mjuːˈsiːdɪn/, U.S.

/ˈmusɪdɪn/,

/muˈsidɪn/

Origin: A borrowing from German. Etymon: German Mucedin.

Etymology: < German Mucedin (H. Ritthausen 1866, in Jrnl. f. prakt. Chem. 99 463) < classical Latin mūcēdin- , mūcēdo (see mucedinous adj.); compare -in suffix¹. Compare mucin n.

Biochemistry. Now historical.

An alcohol-soluble protein isolated from the gluten of wheat, now regarded as indistinguishable from gliadin.

ΚΠ

1871 H. Watts tr. L. Gmelin Hand-bk. Chem. XVIII. 443 Wheat-mucedin... Properties. Mucedin, which is gummy when separated, forms, after drying in a vacuum, slightly coherent lumps [etc.].

1909 T. B. Osborne Veg. Proteins x. 80 Ritthausen..concluded that the alcohol-soluble protein of wheat consisted of three distinct proteins, gliadin, mucedin and gluten-fibrin, but subsequent investigations have not supported this view.

1944 C. H. Bailey Constituents of Wheat i. 20 Ritthausen's purest mucedin preparation contained the lowest percentage of nitrogen of any of the flour proteins recovered by him.

This entry has been updated (OED Third Edition, March 2003; most recently modified version published online March 2022).

单词	mucedin
释义	mucedinn. Brit. /ˈmjuːsᵻdɪn/, /mjuːˈsiːdɪn/, U.S. /ˈmusɪdɪn/, /muˈsidɪn/ Origin: A borrowing from German. Etymon: German Mucedin. Etymology: < German Mucedin (H. Ritthausen 1866, in Jrnl. f. prakt. Chem. 99 463) < classical Latin mūcēdin- , mūcēdo (see mucedinous adj.); compare -in suffix¹. Compare mucin n. Biochemistry. Now historical. An alcohol-soluble protein isolated from the gluten of wheat, now regarded as indistinguishable from gliadin. ΚΠ 1871 H. Watts tr. L. Gmelin Hand-bk. Chem. XVIII. 443 Wheat-mucedin... Properties. Mucedin, which is gummy when separated, forms, after drying in a vacuum, slightly coherent lumps [etc.]. 1909 T. B. Osborne Veg. Proteins x. 80 Ritthausen..concluded that the alcohol-soluble protein of wheat consisted of three distinct proteins, gliadin, mucedin and gluten-fibrin, but subsequent investigations have not supported this view. 1944 C. H. Bailey Constituents of Wheat i. 20 Ritthausen's purest mucedin preparation contained the lowest percentage of nitrogen of any of the flour proteins recovered by him. This entry has been updated (OED Third Edition, March 2003; most recently modified version published online March 2022). < n.1871
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