glutenin

A glutelin found in endosperm of wheatgrain. Component of gluten and through its tendency to polymerize contributes to properties of dough.
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glutenin

<protein> A simple protein (a type of glutelin) found in wheat. ... (09 Oct 1997) ...
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glutenin

Type: Term Pronunciation: glū′tĕ-nin Definitions: 1. Any glutelin in the endosperm of wheat seeds; believed to be responsible for the viscoelastic properties of wheat dough.
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GLUTENIN

One of the two proteins comprising gluten, which gives strength.
Found on http://www.cookeryindia.com/dictionaries_glossaries/bakery_terms.htm

Glutenin

Glutenin (a type of glutelin) is the major protein within wheat flour, making up 47% of the total protein content. The glutenins are protein aggregates of high molecular weight (HMW) and low molecular weight (LMW) subunits with molar masses from {circa|200,000} to a few million, which are stabilized by intermolecular disulfide bonds, hydrophobic i
Found on http://en.wikipedia.org/wiki/Glutenin
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