Glutelin

Glutelins. Also insoluble in water and in 7% aqueous ethanol. Soluble in acids and alkalis. Also found in cereals. 

Psy, crti, crtL-B CaMV 35S, glutelin P-carotene accumulation in endosperm Ye et al., 2000... 

In 2002, Ventria Bioscience published two papers describing the expression of human proteins in rice grains [74,75]. Lysozyme was expressed under the control of the glutelin 1 promoter, leader and signal peptide, and an expression level of 0.6% dry weight (equivalent to 45% of soluble proteins) was achieved [74]. As was the case for... 

Cereal proteins when classified by the Osborne sequential extraction method yield four different classes albumins, which are water soluble, globulins, which are soluble in salt solutions, prolamins, which are soluble in alcohol-water mixtures, and glutelins, which are soluble in dilute acid or alkali. Chen and Bushuk added a fifth fraction by dividing the glutelin into two fractions, one soluble in dilute (0.05 m) acetic acid and the other insoluble in this reagent.5... 

The protein obtained from the use of bromelain in the enzymatic corn wet milling process is different from that of the conventional corn wet milling process. Bromelain has a very wide spectrum of protease activities. Bromelain not only degrades the glutelin matrix that surrounds starch... 

Proteins historically have been classified on the basis of their solubility in water (albumins) salt solution (globulins) alcohol (prolamines) and alkali (glutelins) (20). 

V. Glutelins, e.g., legumin, conglutin, amandin, occurring in plants, soluble in very dilute alkali. 

A significantly higher amoimt of protein is found in beans from South Africa compared to beans from Botswana. The amount of protein in beans from Namibia is between the contents from the two other countries (Holse et al., 2010). The variation in protein content might be due to different concentration of nitrogen in the soils. Bower et al. (1988) found that globulins are the most abimdant (53%) protein constituents in morama beans. The beans furthermore consist of albumins (23.3%), prolamins (15.5%), alkali soluble glutelins (7.7%), and acid-soluble glutelins (0.5%). 

Koehler, P. 2003. Effect of acid in dough Reduction of oxidised glutathione with reactive thiol groups of wheat glutelin. J Agric Food Chem 51 4954-4959. 

Zein-II Glutelins Total Residue Whole Endosperm... 

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