oryzeninn.

Brit.

/ɒˈrʌɪzənɪn/,

/ˌɒrɪˈzɛnɪn/, U.S.

/ɔriˈzɛnən/

Origin: A borrowing from Latin, combined with an English element. Etymons: Latin oryza , glutenin n.

Etymology: < classical Latin oryza rice ( < Hellenistic Greek ὄρυζα : see rice n.²) + -enin (probably in glutenin n.).

Biochemistry.

A glutelin that is the chief protein present in rice.

ΚΠ

1908 O. Rosenheim & S. Kajiura in Jrnl. Physiol. 36 Suppl. p. lv These three proteins appear to be the only ones present in rice and we propose to call them respectively: Rice-globulin, Rice-albumin, and Oryzenin.

1952 Chem. Abstr. 46 2747 As tested by fermenting each constituent of rice by Aspergillus oryzae, the odor of sake was found to be due mainly to the oryzenin.

1972 B. O. Juliano in D. F. Houston Rice ii. 41 Glutelin or oryzenin is the major protein fraction of brown and milled rice.

2000 Food Chem. 69 229 DSC [differential scanning calorimetry] scans of fresh flour at ∼13% moisture revealed a weak heat-irreversible endothermic event over the temperature range from 47 to 66°C which was attributed to the denaturation of oryzenin.

This entry has been updated (OED Third Edition, September 2004; most recently modified version published online March 2022).

单词	oryzenin
释义	oryzeninn. Brit. /ɒˈrʌɪzənɪn/, /ˌɒrɪˈzɛnɪn/, U.S. /ɔriˈzɛnən/ Origin: A borrowing from Latin, combined with an English element. Etymons: Latin oryza , glutenin n. Etymology: < classical Latin oryza rice ( < Hellenistic Greek ὄρυζα : see rice n.²) + -enin (probably in glutenin n.). Biochemistry. A glutelin that is the chief protein present in rice. ΚΠ 1908 O. Rosenheim & S. Kajiura in Jrnl. Physiol. 36 Suppl. p. lv These three proteins appear to be the only ones present in rice and we propose to call them respectively: Rice-globulin, Rice-albumin, and Oryzenin. 1952 Chem. Abstr. 46 2747 As tested by fermenting each constituent of rice by Aspergillus oryzae, the odor of sake was found to be due mainly to the oryzenin. 1972 B. O. Juliano in D. F. Houston Rice ii. 41 Glutelin or oryzenin is the major protein fraction of brown and milled rice. 2000 Food Chem. 69 229 DSC [differential scanning calorimetry] scans of fresh flour at ∼13% moisture revealed a weak heat-irreversible endothermic event over the temperature range from 47 to 66°C which was attributed to the denaturation of oryzenin. This entry has been updated (OED Third Edition, September 2004; most recently modified version published online March 2022). < n.1908
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