glutenin

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

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

glutenin

<protein> A simple protein (a type of glutelin) found in wheat. ... (09 Oct 1997) ...
Found on http://www.encyclo.co.uk/local/20973

GLUTENIN

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

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.
Found on http://www.medilexicon.com/medicaldictionary.php?t=37767
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