glutens

gluten

[gloot-n]
noun
1.
the tough, viscid, nitrogenous substance remaining when the flour of wheat or other grain is washed to remove the starch.
2.
Archaic. glue or a gluey substance.

Origin:
1590–1600; < Latin glūten glue

gluten, glutton.
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Collins
World English Dictionary
gluten (ˈɡluːtən)
 
n
a protein consisting of a mixture of glutelin and gliadin, present in cereal grains, esp wheat. A gluten-free diet is necessary in cases of coeliac disease
 
[C16: from Latin: glue]
 
'glutenous
 
adj

Collins English Dictionary - Complete & Unabridged 10th Edition
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Etymonline
Word Origin & History

gluten
1639, "any sticky substance," from L. gluten (gen. glutinis) "glue." Used 16c.-19c. for the part of animal tissue now called fibrin; used since 1803 of the nitrogenous part of the flour of wheat or other grain; hence glutamic acid (1871), a common amino acid, and its salt, glutamate (1876). Glutinous
"of the nature of glue" is c.1400 (implied in glutinosity), from L. glutinosus, from gluten.
Online Etymology Dictionary, © 2010 Douglas Harper
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American Heritage
Medical Dictionary

gluten glu·ten (glōōt'n)
n.
A mixture of insoluble plant proteins occurring in cereal grains, chiefly corn and wheat, used as an adhesive and as a flour substitute.

The American Heritage® Stedman's Medical Dictionary
Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.
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American Heritage
Science Dictionary
gluten   (glt'n)  Pronunciation Key 
A yellowish-gray, powdery mixture of plant proteins occurring in cereal grains such as wheat, rye, barley, and corn. The gluten in flour makes it ideal for baking, because the chainlike protein molecules of the gluten trap carbon dioxide and expand with it as it is heated. Gluten is also used as an adhesive and in making seasonings, especially monosodium glutamate (MSG).
The American Heritage® Science Dictionary
Copyright © 2002. Published by Houghton Mifflin. All rights reserved.
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