gluteninn.

1893 T. B. Osborne & C. G. Vorhees in Amer. Chem. Jrnl. 15 457 It would be desirable to return to Taddei's original name and in future call this proteid zymon. Unfortunately this name is derived from the Greek word ζύμη, a ferment, and..this name is undesirable. As this proteid is especially characteristic of gluten, it seems appropriate to call it glutenin, a name suggested to us by Professor S. W. Johnson.

1898 Jrnl. Chem. Soc. 74 ii. 628 The value of wheaten flour is closely connected with the composition of the gluten, which should consist of glutenin and gliadin in the proportion of 1 to 3.

1963 E. G. Young in M. Florkin & E. H. Stotz Comprehensive Biochem. VII. i. 8 Those proteins of the group which have been isolated and studied are glutenin of wheat..and avenin of oats.