Anagram & Information om | Engelska ordet GLUTENIN

The term gluten usually refers to the elastic network of a wheat grain's proteins, gliadin and glutenin primarily, that forms readily with the addition of water and often kneading in the case of bread dough.
Kneading's importance lies in the mixing of flour with water; when these two ingredients are combined and kneaded, the gliadin and glutenin proteins in the flour expand and form strands of gluten, which gives bread its texture.
Of these proteins the last two, prolamin (in wheat – gliadin) and glutelin (in wheat – glutenin) form the classically defined gluten components in wheat.
Modifications tested include those to create resistance to herbicides, create resistance to insects and to fungal pathogens (especially fusarium) and viruses, tolerance to drought and resistance to salinity and heat, increased and decreased content of glutenin, improved nutrition (higher protein content, increased heat stability of the enzyme phytase, increased content of water-soluble dietary fiber, increased lysine content), improved qualities for use as biofuel feedstock, production of drugs via pharming and yield increases.
Wheat contains five different classes of protein: albumin (soluble in water), globulin (soluble in salt solution), gliadin (soluble in 70% aqueous ethanol), proteose and glutenin (soluble in dilute acid or alkali).

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