prolamin

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Related to prolamin: glutelin

pro·la·min

(prō′lə-mĭn) also pro·la·mine (-mĭn, -mēn′)

Any of a class of simple proteins soluble in alcohol and usually having a high proline and glutamine content, found in the grains of cereal crops such as wheat, rye, barley, corn, and rice.

[prol(ine) + am(monia) + -in.]

American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

pro•lam•in

(proʊˈlæm ɪn, ˈproʊ lə mɪn)

n.

any of a class of simple proteins, as gliadin, that are insoluble in water but soluble in dilute acids, alkalis, and alcohols.

[1905–10; prol (ine) + am (monia) + -in ¹]

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References in periodicals archive ?

Shewry, "Prolamin aggregation, gluten viscoelasticity, and mixing properties of transgenic wheat lines expressing 1ax and 1dx high molecular weight glutenin subunit transgenes," Journal of Agricultural and Food Chemistry, vol.

Composition of High Molecular Weight Glutenin Subunits in Polish Common Wheat Cultivars (Triticum aestivum L.)

Dworschak, "Investigation of prolamin content of cereals and different plant seeds," Acta Alimentaria, vol.

Kinetics Investigation on Mushroom Tyrosinase Inhibition of Proso Millet

[33] that were designed based on the DNA sequence of a prolamin gene of wheat were used as the primers, and the probe TAG-Pr1 was designed based on this DNA sequence.

Application of Near-Infrared Spectroscopy to Quantitatively Determine Relative Content of Puccnia striiformis f. sp. tritici DNA in Wheat Leaves in Incubation Period

Cooking Phaseolus bean varieties changes their albumin, globulin (including phaseolin), prolamin, and glutelin distribution, the solubility decreases for all four fractions, and the extent to which solubility was affected varied with the type of protein.

Protein and Metalloprotein Distribution in Different Varieties of Beans (Phaseolus vulgaris L.): Effects of Cooking

Prolamin extraction from high polyphenol seeds of sorghum (Sorghum spp.) and species discrimination and varieties identification by ultrathin-layer isoelectric focusing.

Inhibition of SbABI5 Expression in Roots by Ultra-high Endogenous ABA Accumulation Results in Sorghum Sensitivity to Salt Stress

Immunoassays with protein fractions revealed the antibody specificity to the prolamin and glutelin fractions in the respective grains.

Characterize antibodies for grain-specific gluten detection

Individuals with this disorder suffer an immune-mediated intestinal inflammation precipitated by exposure to gliadin, a prolamin (gluten protein) found in wheat.

The gluten-free frenzy: fad or fitting?

Gordun, "Prolamin proteins alteration in durum wheat by species of the genus Eurygaster and Aelia (Insecta, Hemiptera)," Spanish Journal of Agricultural Research, vol.

Effects of wheat bug (Eurygaster spp. and Aelia spp.) infestation in preharvest period on wheat technological quality and gluten composition