a simple protein of cereal grains that imparts adhesive properties to flour
Word origin
[1890–1900; gluten + -in1]-in is a suffix, occurring in adjectives of Greek and Latin origin, meaning “pertainingto,” and (in nouns thence derived) also imitated in English (coffin; cousin, etc.). Other words that use the affix -in include: characin, cytolysin, gitalin, pellagrin, tretinoin
Examples of 'glutenin' in a sentence
glutenin
In this study, we characterized the transgenic expression of wheat glutenin subunits in rice seeds.
Yeong-Min Jo, Kyoungwon Cho, Hye-Jung Lee, Sun-Hyung Lim, Jin Sun Kim, Young-Mi Kim,Jong-Yeol Lee 2017, 'Cellular Localization of Wheat High Molecular Weight Glutenin Subunits in TransgenicRice Grain', International Journal of Molecular Scienceshttps://www.mdpi.com/1422-0067/18/11/2458. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
Late sown conditions offered higher protein content accompanied by increased albumin-globulin but decreased glutenin content.
Sondeep Singh, Anil K. Gupta, Narinder Kaur 2012, 'Influence of Drought and Sowing Time on Protein Composition, Antinutrients, and MineralContents of Wheat', The Scientific World Journalhttp://dx.doi.org/10.1100/2012/485751. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
Measurement of glutenin macropolymer, and analysis of agronomic traits and end-use quality were also performed.
Yingjun Zhang, Mengyun Hu, Qian Liu, Lijing Sun, Xiyong Chen, Liangjie Lv, YupingLiu, Xu Jia, Hui Li 2018, 'Deletion of high-molecular-weight glutenin subunits in wheat significantly reduceddough strength and bread-baking quality', BMC Plant Biologyhttp://link.springer.com/article/10.1186/s12870-018-1530-z. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
The unequal crossover events are the most likely mechanism of variations in glutenin subunits.
Jiang Qian-Tao, Ma Jian, Wei Yu-Ming, Liu Ya-Xi, Lan Xiu-Jin, Dai Shou-Fen, Lu Zhen-Xiang,Zhao Shan, Zhao Quan-Zhi, Zheng You-Liang 2012, 'Novel variants of HMW glutenin subunits from Aegilops section Sitopsisspecies in relation to evolution and wheat breeding', BMC Plant Biologyhttp://www.biomedcentral.com/1471-2229/12/73. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
Ten durum wheat cultivars of different agro-ecological resources were involved, and subjected to electrophoresis for their glutenin subunits.
Ahmed Salih Khalaf 2007, 'SDS-PAGE For Glutenins Protein of Some Durum Wheat Cultivars coming from DifferentAgro-Ecological Areas', Italian Journal of Agronomyhttps://www.agronomy.it/index.php/agro/article/view/179. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
Therefore, oat grains had both monomeric and polymeric avenins, termed in this paper gliadin- and glutenin-like avenins.
Ana Real, Isabel Comino, Laura de Lorenzo, Francisco Merchán, Javier Gil-Humanes,María J Giménez, Miguel Ángel López-Casado, M Isabel Torres, Ángel Cebolla, CarolinaSousa, Francisco Barro, Fernando Pistón 2012, 'Molecular and immunological characterization of gluten proteins isolated from oatcultivars that differ in toxicity for celiac disease.', PLoS ONEhttp://europepmc.org/articles/PMC3524229?pdf=render. Retrieved from PLOS CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
The glutenin and gliadin subunits were separated using polyacrylamide gel in the presence of sodium dodecyl sulfate.
Mariana Souza Costa, Maria Brígida dos Santos Scholz, Célia Maria Landi Franco 2013, 'Effect of high and low molecular weight glutenin subunits, and subunits of gliadinon physicochemical parameters of different wheat genotypes Efeito das subunidadesde glutenina de alto e baixo peso molecular e das subunidades de gliadina sobre osparâmetros físico-químicos de diferentes genótipos de trigo', Food Science and Technologyhttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000500024. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
In modern genotypes, a higher relative content of soluble glutenin was observed which might contribute to their better technological performance.
Michele A. De Santis, Marcella M. Giuliani, Luigia Giuzio, Pasquale De Vita, ZinaFlagella 2018, 'Assessment of grain protein composition in old and modern Italian durum wheat genotypes',Italian Journal of Agronomyhttps://www.agronomy.it/index.php/agro/article/view/908. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)