avenin


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avenin

[ə′vēn·ən]
(biochemistry)
The glutelin of oats.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
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References in periodicals archive ?
Stading, "Mechanical and barrier properties of avenin, kafirin, and zein films," Food Biophysics, vol.
Because there is potential avenin cross-reactivity and gluten-contamination of oats (16), patients are recommended to temporarily eliminate oats from the diet when first diagnosed with celiac disease.