glutenin

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A protein in wheat that makes dough stretchy and bread chewy

noun
/ˈɡluːtənɪn/

Specialized

: glutenina

Gluten's attainable elasticity is proportional to its content of glutenins with low molecular weights, as this portion contains the preponderance of the sulfur atoms responsible for the cross-linking in the network.

Examples

Gluten forms when glutenin molecules cross-link to form a sub-microscopic network attached to gliadin, which contributes viscosity (thickness) and extensibility to the mix.

Blog text (25)
Gluten, found in wheat, rye, and barley, is a composite of the proteins gliadin and glutenin.

Blog text (29)
It's really high in protein and it has a little bit of gluten proteins, the glutenin and the gliadin that you find in wheat.
The feat involves transferring certain glutenin protein genes from bread wheat to durum wheat.

Academic text (1999)
So in gluten there are these glutenin strands and gliadidin strands and they are going to bind together.
The gluten in bread is produced by the interaction of glutenin and gliadin proteins.
In baking, glutenin is essential for giving the dough its elasticity and structure.
Molecular studies have shown that glutenin proteins play a crucial role in the texture of baked goods.

Surface Forms

glutenin singular

glutenins plural

Morphology

glutenin = gluten (transparent) = gluten + in

Formed by the noun 'gluten' plus the common protein-forming suffix '-in', so the meaning 'a protein related to gluten' is directly inferable.

Etymology

Glutenin comes from gluten, which in Latin means 'glue', plus the protein ending -in. So, glutenin is the 'protein' part of gluten that acts like 'glue' in dough, making it stretchy and giving bread its chewy texture.