noun Biochemistry.

  1. a prolamin derived from the gluten of grain, as wheat or rye, used chiefly as a nutrient in high-protein diets.
  2. any prolamin.


  1. a protein of cereals, esp wheat, with a high proline content: forms a sticky mass with water that binds flour into doughCompare glutelin


  1. Any of a class of simple proteins separable from wheat and rye glutens.

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