GLUTENIN

Glutenin

Glutenin is the major protein within wheat flour, making up 47% of the total protein content. The glutenins are protein aggregates of high molecular weight and low molecular weight subunits with molar masses from to a few million, which are stabilized by intermolecular disulfide bonds, hydrophobic interactions and other forces. Glutelin is responsible for the strength and elasticity of dough.

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glutenin

Noun

  1. The glutelin protein of wheat


The above text is a snippet from Wiktionary: glutenin
and as such is available under the Creative Commons Attribution/Share-Alike License.

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