A class of simple proteins occurring in the seeds of grain; soluble in dilute acids and bases, but not in neutral solutions (e.g., glutenin from wheat and orycenin in rice). ... (05 Mar 2000) ...
Found on
http://www.encyclo.co.uk/local/20973
Type: Term Pronunciation: glū′tĕ-linz Definitions: 1. A class of simple proteins occurring in the seeds of grain; soluble in dilute acids and bases, but not in neutral solutions (glutenin from wheat and orycenin in rice). They have glutamin-rich domains and serve as storage proteins.
Found on
http://www.medilexicon.com/medicaldictionary.php?t=37764
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