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gluten    音標拼音: [gl'utən]
n. 麩質

麩質

gluten
n 1: a protein substance that remains when starch is removed
from cereal grains; gives cohesiveness to dough

Gluten \Glu"ten\, n. [L., glue: cf. F. gluten. See {Glue}.]
(Chem.)
The viscid, tenacious substance which gives adhesiveness to
dough.
[1913 Webster]

Note: Gluten is a complex and variable mixture of glutin or
gliadin, vegetable fibrin, vegetable casein, oily
material, etc., and is a very nutritious element of
food. It may be separated from the flour of grain by
subjecting this to a current of water, the starch and
other soluble matters being thus washed out.
[1913 Webster]

{Gluten bread}, bread containing a large proportion of
gluten; -- used in cases of diabetes.

{Gluten casein} (Chem.), a vegetable proteid found in the
seeds of grasses, and extracted as a dark, amorphous,
earthy mass.

{Gluten fibrin} (Chem.), a vegetable proteid found in the
cereal grains, and extracted as an amorphous, brownish
yellow substance.
[1913 Webster]

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