Glutelin proteins are soluble in dilute acids or bases, detergents, chaotropic agents, or reducing agents. In general, they are prolamin-like proteins in certain grass seeds. Glutenin is the most common glutelin, as it is found in wheat and is responsible for some of the refined baking properties in bread wheat. The glutelins of barley and rye have also been identified.

Glutelins are the primary energy storage in the endosperm of rice.

There are typically high-molecular-weight (HMW) and low-molecular-weight (LMW) glutelins in these species. They crosslink with themselves and other proteins during baking via disulfide bonds.

A HMW glutelin (glutenin) of the grass tribe Triticeae can be sensitizing agents for coeliac disease in individuals possessing the HLA-DQ8 class II antigen receptor gene. (not yet characterized to the epitope level)

Other articles related to "glutelin, glutelins":

Triticeae Glutens - Prolamins and Glutelins - Chemical Behavior
... Cultivar glutelins in Triticeae Glutenin is 35-40% of wheat (Triticum aestivum) protein ... weight (LMW) - α-gliadin-like polypeptide (Glu-3 locus) Barley (Hordeum) has two glutelins, soluble at high pH, precipitates at low pH ... α-glutelin (major component, HMW) - cuts at 1 to 3% rel ...