Glutelin

Glutelins are a class of prolamin proteins found in the endosperm of certain seeds of the grass family. They constitute a major component of the protein composite collectively referred to as gluten. 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^[1] have also been identified. Glutelins are the primary protein form of energy storage in the endosperm of rice grains.^[2]

This class was originally differentiated from prolamins by Thomas Burr Osborne according to its low solubility. Modern analysis now considers glutelins as a low-solubility subclass of prolamins.

Glutelins are soluble in dilute