glutenin

Glutenin (or e) is the glutelin derived from wheat. Glutenin is a protein best known for its role, along with gliadin, in the creation of gluten with its disulfide inter- and intra-molecule links. It consists of 20% HMW (High-Molecular-Weight) subunits, which are relativy low in sulfur. The other 80 re LMW (Low-Molecular-Weight) subunits and are high in sulfur. It is soluble in diluted acids and bases.
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n. gluten

B: (Kimia) glutenin
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