glutelin


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Related to glutelin: gluten, albumin

glutelin

[′glüd·əl·ən]
(biochemistry)
A class of simple, heat-labile proteins occurring in seeds of cereals; soluble in dilute acids and alkalies.
References in periodicals archive ?
8%) of glutelin, the main protein of rice (Juliano et al.
The extraction steps were repeated and the protein levels determined until all the glutelin had been extracted, as described previously, but in this case with agitation and resting times at room temperature of 60 minutes each.
Low-tannin cultivar Fermenta Albumin Globulin Prolamin Glutelin Albumin tion time (h) 0 11.
The glutelin fraction was less affected by heat stress.
The zein content was reduced by 61 and 45%, and the glutelin content was reduced by 36 and 33% of the control endosperms, in the growth chamber and field studies, respectively (Fig.
The rice glutelin, the most abundant storage protein of rice endosperm (Krishnan and Okita, 1986), is composed of two major subunits of 34 to 37 kDa ([Alpha]-subunit) and 21 to 22 kDa ([Beta]-subunit).
Structural relationship among the rice glutelin polypeptides.
The glutelin [Alpha]-subunit group consists of three subunits, but the [Alpha]-3 subunit was absent in many indica cultivars (Kagawa et al.
Compared to both controls, prolamin levels decreased in all BRs treatments; a similar situation was observed for glutelins, except for MH-5 at 0.
Composition and digestibility of albumin, globulins, and glutelins from Phaseolus vulgaris.
Lysine deficient zein or prolamine fraction reduced dramatically by about 50% whiles other fractions such as albumins, globulins and glutelins rich in lysine show a marked increase.