TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

GLUTENINE [5 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2008-03-11

English

Subject field(s)
  • Biotechnology
  • Breadmaking
  • Noodles and Pasta
DEF

The fraction of wheat flour proteins that is insoluble in water, salt solution or 70% ethyl alcohol solution.

OBS

Term used at the Canadian Grain Commission.

French

Domaine(s)
  • Biotechnologie
  • Boulangerie
  • Pâtes alimentaires
DEF

Ensemble des glutélines de l'amande du grain de blé.

OBS

Terme en usage à la Commission canadienne des grains.

Spanish

Campo(s) temático(s)
  • Biotecnología
  • Panificación
  • Pastas alimentarias
Save record 1

Record 2 2001-07-30

English

Subject field(s)
  • Food Industries
  • Breadmaking
  • Noodles and Pasta
CONT

Many factors influence the cooking quality of pasta. One is protein content. Other factors include gluten quality, glutenin to gliadin ratio, gluten protein solubility characteristics, and brownness associated with the enzyme polyphenoloxidase.

French

Domaine(s)
  • Industrie de l'alimentation
  • Boulangerie
  • Pâtes alimentaires
CONT

De nombreux facteurs influent sur la tenue à la cuisson des pâtes alimentaires. L'un d'eux est la teneur en protéines. Les autres facteurs sont la qualité du gluten, le rapport gluténine/gliadine, les caractéristiques de solubilité des protéines du gluten ainsi que le brunissement lié à la présence de la polyphénoloxydase.

Spanish

Save record 2

Record 3 2000-09-26

English

Subject field(s)
  • Biological Sciences
  • Chemistry
  • Food Industries
CONT

When mixed with water the substance referred to as gluten comprises two protein fractions: glutenins which are high molecular weight proteins, 150-1000 kdaltons and gliadins which are smaller molecular weight proteins, 25-100 kdaltons. Both protein fractions are rich in the amino acids glutamine and proline but relatively poor in the more basic amino acids. The better wheat cultivars for bread flour are those which have high amounts of the high molecular weight glutenins. Both intra and inter polypeptide chain disulphide bridges in glutenin appear to be important for the viscoelastic properties of bread dough. The loaf volume is inversely related to the proportion of acid soluble glutenin and directly related to the insoluble glutenin content of the flour.

French

Domaine(s)
  • Sciences biologiques
  • Chimie
  • Industrie de l'alimentation
OBS

Gluténine : nom générique donné aux protéines du monde végétal solubles dans les milieux acides et alcalins dilués. Elles sont abondantes dans l'amande des céréales. Dans le domaine nutritionnel, elles ont un équilibre moyen en acides aminés indispensables, mais toujours supérieur à celui des prolamines.

Spanish

Save record 3

Record 4 2000-09-26

English

Subject field(s)
  • Grain Growing
CONT

When mixed with water the substance referred to as gluten comprises two protein fractions: glutenins which are high molecular weight proteins, 150-1000 kdaltons and gliadins which are smaller molecular weight proteins, 25-100 kdaltons. Both protein fractions are rich in the amino acids glutamine and proline but relatively poor in the more basic amino acids. The better wheat cultivars for bread flour are those which have high amounts of the high molecular weight glutenins. Both intra and inter polypeptide chain disulphide bridges in glutenin appear to be important for the viscoelastic properties of bread dough. The loaf volume is inversely related to the proportion of acid soluble glutenin and directly related to the insoluble glutenin content of the flour.

French

Domaine(s)
  • Culture des céréales
OBS

Gluténine : nom générique donné aux protéines du monde végétal solubles dans les milieux acides et alcalins dilués. Elles sont abondantes dans l'amande des céréales. Dans le domaine nutritionnel, elles ont un équilibre moyen en acides aminés indispensables, mais toujours supérieur à celui des prolamines.

Spanish

Save record 4

Record 5 1997-01-01

English

Subject field(s)
  • Milling and Cereal Industries
  • Grain Growing
OBS

In wheat.

Key term(s)
  • high molecular weight gluetnin subunit seven
  • high-molecular weight glutenin sub-unit seven
  • high molecular weight gluetnin sub-unit seven

French

Domaine(s)
  • Minoterie et céréales
  • Culture des céréales

Spanish

Save record 5

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