Glutenin

Glutenin is a mixture of proteins and a component of gluten in wheat and rye. Glutenin is one of the glutelin storage proteins in grasses. About 10% of the storage proteins in wheat grain are glutenins. However, barley, oats and corn do not contain glutenin.

Glutenin is 20% of HMW ( High Molecular Weight) subunits, which are relatively low in sulfur. The remaining 80 percent are LMW (Low - Molecular -Weight) subunits and are rich in sulfur. LMW glutenins are also very similar to gliadins.

Glutenin is responsible for dough strength in bread because the HMW glutenins enhance the stability by a three-dimensional network.