[proh-lam-in, proh-luh-min]
noun Biochemistry.
any of the class of simple proteins, as gliadin, hordein, or zein, found in grains, soluble in dilute acids, alkalis, and alcohols, and insoluble in water, neutral salt solutions, and absolute alcohol.
Also, prolamine [proh-lam-in, -een, proh-luh-min, -meen] .

1905–10; prol(ine) + am(monia) + -in2 Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2014.
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Encyclopedia Britannica


any of certain seed proteins known as globulins that are insoluble in water but soluble in water-ethanol mixtures. Prolamins contain large amounts of the amino acids proline and glutamine (from which the name prolamin is derived) but only small amounts of arginine, lysine, and histidine. Gliadin from wheat contains 14 percent by weight of proline, 45 percent of glutamine, and very little lysine. Hordein is the prolamin from barley; zein is that from corn

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Encyclopedia Britannica, 2008. Encyclopedia Britannica Online.
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Example sentences
Prolamin did not show any thermographic denaturation peak.
After eight days of germination globulin and prolamin fractions decreased.
The prolamin storage proteins of barley, wheat, and rye account for about half of the total grain protein.
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