GLUTELIN Meaning and
Definition
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Glutelin is a type of storage protein found in seeds of various plants, particularly in cereal grains such as wheat, rice, maize, and barley, as well as in legumes like soybeans. It is a soluble protein that plays a crucial role in providing a source of nutrition during seed germination and early growth stages.
Glutelin is classified as a prolamin, which is a type of plant protein known for its low solubility in water and alcohol. It is characterized by its high content of the amino acids proline and glutamine. Glutelins also have a relatively low content of essential amino acids such as lysine, methionine, and tryptophan, making them less nutritionally balanced compared to other proteins.
In grains, glutelin is primarily found in the endosperm, the nutritive tissue that surrounds the embryo. During seed development, glutelin is synthesized and stored within granules called protein bodies. These protein bodies provide a stable environment for the storage of glutelin until it is needed for germination.
Glutelin has various functional properties that contribute to the physical properties of food products. It plays a major role in determining the texture and elasticity of dough, influencing the baking quality of cereal-based products. In addition, glutelin has been found to have potential applications in industrial processes, such as adhesive and coating formulations.
Overall, glutelin is an important class of proteins that serves as a vital storage and nutritional source in plants while also influencing the functional properties of various food and industrial products.
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One of a class of simple proteins occurring in the seeds of grain, soluble in dilute acids and alkalies, but not in neutral solutions.
A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.
Common Misspellings for GLUTELIN
- flutelin
- vlutelin
- blutelin
- hlutelin
- ylutelin
- tlutelin
- gkutelin
- gputelin
- goutelin
- glytelin
- glhtelin
- gljtelin
- glitelin
- gl8telin
- gl7telin
- glurelin
- glufelin
- glugelin
- gluyelin
- glu6elin
Etymology of GLUTELIN
The word "glutelin" originates from the combination of two words: "glut-" and "-elin".
The term "glut-" is derived from the Latin word "glūten", which means "glue". This is related to the sticky or glue-like consistency of certain proteins.
The suffix "-elin" is derived from the Greek word "-ēlos", meaning "gum" or "swelling". It is commonly used to form the names of proteins.
Therefore, "glutelin" refers to a class of proteins found in cereal grains such as wheat, rice, and maize that exhibit a sticky or glue-like texture.
Similar spelling words for GLUTELIN
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