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Glutelins are soluble in dilute acids or bases, detergents, chaotropic or reducing agents. They are generally prolamin-like proteins in certain grass seeds. glutenin is the most common glutelin as it is found in wheat and is responsible from some of the refined baking properties in bread wheat. The glutelins of barley and rye have also been identified.
Additional recommended knowledge
Typically there are HMW and LMW glutelins in these species, they crosslink with themselves and other proteins during baking via disulfide bonds.
|This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Glutelin". A list of authors is available in Wikipedia.|