| 释义 |
[ gloot-n-in ] / ˈglut n ɪn /
nouna simple protein of cereal grains that imparts adhesive properties to flour. Origin of gluteninFirst recorded in 1890–1900; gluten + -in1 Words nearby gluteningluteal furrow, glutelin, gluten, gluten bread, gluten enteropathy, glutenin, glutenous, gluten-sensitive enteropathy, gluteofemoral, gluteofemoral bursa, gluteoinguinal Dictionary.com UnabridgedBased on the Random House Unabridged Dictionary, © Random House, Inc. 2020 Example sentences from the Web for gluteninBoth gliadin and glutenin take important parts in bread making. Human Foods and Their Nutritive Value|Harry Snyder The gliadin imparts elasticity and tenacity, or toughness, to the gluten, and the glutenin gives it strength. Woman's Institute Library of Cookery, Vol. 1|Woman's Institute of Domestic Arts and Sciences A dough cannot be made of pure germ, because it contains so little of the gliadin and glutenin. Human Foods and Their Nutritive Value|Harry Snyder These proteins, which occur in the wheat grain in the form of gluten, are known as gliadin and glutenin. Woman's Institute Library of Cookery, Vol. 1|Woman's Institute of Domestic Arts and Sciences
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