| 释义 |
prolamine Biochem.|ˈprəʊləmiːn, -ɪn|
Formerly also prolamin.
[f. proline with inserted -am (f. amide).]
Any of a class of proteins which occur in the seeds of cereals and are characterized by solubility in a 70–90 per cent solution of alcohol and insolubility in water.
1908T. B. Osborne in Science 2 Oct. 422/1 Prolamins..form a unique and sharply differentiated group of proteins which occur in quantity in the seeds of cereals... I propose this name for the group which heretofore has been simply called alcohol-soluble proteins. The name refers to the relatively large proportion of proline and amide nitrogen which they yield on hydrolysis. 1921Monthly Bull. Agric. Intelligence & Plant Dis. XII. 400 The only well-defined proteins found in oats are a venaline,..and a prolamine soluble in alcohol, and belonging to the same group as the gliadin of wheat. 1931E. C. Miller Plant Physiol. ix. 518 The prolamins..are known to occur only in the seeds of cereals. Ibid., The glutelins and prolamins are collectively termed ‘glutens’. 1938Thorpe's Dict. Appl. Chem. (ed. 4) II. 493/1 Prolamines (gliadins) are present only in small quantities in the inner endosperm of rice. 1971Sci. Amer. Aug. 36/3 The nutritional proteins in corn kernels are classified in four categories according to solubility: (1) albumins, soluble in water; (2) globulins, soluble in saline solutions; (3) prolamines, soluble in moderately strong alcohol. |