Glutelin
/ˈɡluːtəlɪn/noun
A class of plant storage proteins that are insoluble in water but dissolve in dilute acids or alkalis.
Did you know?The name ultimately comes from Latin gluten, meaning “glue,” reflecting the tacky, cohesive properties associated with grain proteins.
Etymological Timeline
Proto-Indo-European
PIE
*g(le)u-
“To stick, glue, or form a viscous substance”
Classical Latin
Latin
glūten
“Glue or a sticky substance”
17th Century
English
gluten
“The sticky, elastic substance remaining in wheat dough after washing”
19th Century
Scientific English
glutelin
“A protein associated with gluten, named with the chemical suffix -in”
Modern English
English
glutelin
“A category of plant storage proteins found especially in cereal grains”