| 释义 |
glutin Chem.|ˈgl(j)uːtɪn|
Also glutine.
[a. F. glutine (obs.) vegetable albumen, prob. f. L. glūt(en) + -ine: see -in.]
†1. = gluten 1 and 3. Obs.
1825J. Nicholson Operat. Mechanic 407 He..wets the fibres [of flax or hemp] and rubs them together, which, by the glutine remaining in them will cause them to adhere. 1866Roscoe Elem. Chem. xli. 354 Glutin, or the sticky, elastic substance contained with starch in wheaten flour, is vegetable fibrin.
2. ‘Vegetable albumen, as distinguished from gluten’ (Mayne Expos. Lex. 1854); = gliadin.
1838T. Thomson Chem. Org. Bodies 684 Of Glutin. This name has been given by M. de Saussure to the substance..described by Einhoff, under the name of kleber. It may be obtained by boiling alcohol upon the gluten of wheat, and freeing the solution from mucin..If the alcohol be evaporated, the glutin is left in the state of a yellowish translucent matter. 1844Hoblyn Dict. Med., Glutine, a principle resembling gluten, but differing from it in not being soluble in alcohol.
3. ‘A distinct form of gelatin obtained from skin, hoof, bone, etc.’ (Mayne Expos. Lex. 1854).
1845G. E. Day tr. Simon's Anim. Chem. I. 26 By long continued boiling, glutin loses its power of gelatinizing. 1852C. Morfit Tanning & Currying (1853) 142 Glutin is the principal component of glue. |