Glutelin
[gloot-l-in] /ˈglut l ɪn/
noun, Biochemistry.
1.
any of a group of simple proteins of vegetable origin, especially one from wheat.
/ˈɡluːtɪlɪn/
noun
1.
any of a group of water-insoluble plant proteins found in cereals. They are precipitated by alcohol and are not coagulated by heat Compare gliadin
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[gloot-n-in] /ˈglut n ɪn/ noun 1. a simple protein of cereal grains that imparts adhesive properties to flour.