Glutenin

Glutenin (or glutenine) is a protein best known for its role, along with in gliadin, in the creation of gluten with its disulfide inter and intra molecule links. It soluble in diluted acids and bases.

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Protein: A protein (in Greek πρωτεϊνη = first thread) is a complex, high-molecular-weight organic compound that consists of amino acids joined by peptide bonds. Proteins are essential to the structure and function of all living cells and viruses....

Gliadin: Gliadin is a glycoprotein, present in wheat and some other cereals, best known for its role, along with glutenin, in the formation of gluten. It is around 60 percent soluble in ethanol and sports only intramolecule disulfide links....

Gluten: Gluten is an amorphous ergastic protein found combined with starch in the endosperm of some cereals, notably wheat, rye, and barley. It constitutes about 80% of the proteins contained in wheat and is composed of the proteins gliadin and glutenin. Gluten is responsible for the elasticity of kneaded d...