Glutenin

Glutenin is a heterogeneous system that includes proteins, polypeptides, oligopeptides and free amino acids that are formed as a result of the breakdown of gluten, the main gluten protein of flour. This name is general, but glutenin does not have an exact biological name. Therefore, in order to avoid confusion in publications on this issue, it is advisable to use the term: “Gluten”, meaning: Gluten