'Gluten casein' definitions:
Definition of 'Gluten casein'
From: GCIDE
- 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]
Definition of 'gluten casein'
From: GCIDE
- Zymome \Zy"mome\, n. [Gr. ? a fermented mixture.] (Old Chem.) A glutinous substance, insoluble in alcohol, resembling legumin; -- now called vegetable fibrin, {vegetable albumin}, or gluten casein. [1913 Webster] Zymometer