prolaminen.
/ˈprəʊləmiːn/, /ˈprəʊləmɪn/, U.S. /ˈproʊləˌmin/, /proʊˈlæmˌin/ Biochemistry.
Any of a class of proline-rich proteins which occur in the seeds of cereals and are characterized by solubility in strong alcohol solutions but insolubility in absolute alcohol or water.
ΚΠ
1908 T. 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.
1921 Internat. Rev. Sci. & Pract. Agric. 12 400 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.
1971 Sci. Amer. Aug. 36/3 The nutritional proteins in corn kernels are classified in four categories according to solubility: (1) albumins..; (2) globulins..; (3) prolamines.
1989 Jrnl. Exper. Bot. 40 1019/2 N-terminal amino acid sequencing of prolamins from wheat and related species.
2005 Joint Bone Spine 72 279/1 Gluten is a protein found in wheat, barley and rye. The ethanol soluble fraction of gluten, called prolamine, is potentially immunogenic.
This entry has been updated (OED Third Edition, June 2007; most recently modified version published online March 2022).
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n.1908