Glutenin is a kind of protein called a glutelin (if that ISN 't confusing enough), which can' t be dissolved in alcohol. Each grain also has their own kind of glutelin. However glutelins since don' T dissolve easily, they are more difficult to study and so aren' T well understood. Therefore they have somewhat less-imaginative names. Barley' s glutelin is called "barley glutenin,"while rye's is called "rye glutenin. " -See more at: http:/ / www. quickanddirtytips. com/education/science/what-gluten # sthash5 eaPGxCg.dpuf
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