| OBO ID: CHEBI:166887 |
| Term Name: | glutenin | Search Ontology: | |
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| Definition: | Proteins with high-molecular-mass (HMW) and low-molecular-mass (LMW) subunits with molar masses from about 200,000 to a few million, which are stabilized by intermolecular disulfide bonds, hydrophobic interactions and other forces. Glutenin is responsible for the strength and elasticity of dough | ||
| References: | |||
| Ontology: | ChEBI ( EBI ) |
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PHENOTYPE
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