Crossword Solver > found answer > GLUTENI

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Welcome to Anagrammer Crossword Genius! Keep reading below to see if gluteni is an answer to any crossword puzzle or word game (Scrabble, Words With Friends etc). Scroll down to see all the info we have compiled on gluteni.

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gluteni

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The answer GLUTENI has 0 possible clue(s) in existing crosswords.

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The word GLUTENI is NOT valid in any word game. (Sorry, you cannot play GLUTENI in Scrabble, Words With Friends etc)

There are 7 letters in GLUTENI ( E1G2I1L1N1T1U1 )

To search all scrabble anagrams of GLUTENI, to go: GLUTENI?

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Scrabble results that can be created with an extra letter added to GLUTENI

CULTIGEN EXULTING GLUTELIN GLUTENIN

7 letters out of GLUTENI

ELUTING

6 letters out of GLUTENI

ENGLUT GENTIL GLUTEI GLUTEN GUNITE LUTEIN LUTING TINGLE

5 letters out of GLUTENI

ELINT GLINT GLUTE GUILE GUILT INGLE INLET LEGIT LUNET LUNGE LUNGI TINGE UNITE UNLET UNLIT UNTIE UNTIL UTILE

4 letters out of GLUTENI

ETUI GELT GENT GENU GIEN GILT GITE GLEN GLUE GLUT IGLU LENT LIEN LIEU LINE LING LINT LITE LITU LUGE LUNE LUNG LUNT LUTE NITE TILE TINE TING TULE TUNE TUNG UNIT

3 letters out of GLUTENI

ENG GEL GEN GET GIE GIN GIT GNU GUL GUN GUT LEG LEI LET LEU LIE LIN LIT LUG NEG NET NIL NIT NUT TEG TEL TEN TIE TIL TIN TUG TUI TUN UTE

2 letters out of GLUTENI

EL EN ET IN IT LI NE NU TI UN UT

Searching in Dictionaries ...

Definitions of gluteni in various dictionaries:

GLUTENI - Glutenin (a type of glutelin) is the major protein within wheat flour, making up 47% of the total protein content. The glutenins are protein aggregat...

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Gluteni might refer to
Glutenin (a type of glutelin) is the major protein within wheat flour, making up 47% of the total protein content. The glutenins are protein aggregates of 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.Wheat gluten proteins consist of two major fractions: the gliadins and the glutenins. Gliadins are monomeric proteins, which can be separated into four groups: alpha-, beta-, gamma- and omega-gliadins. Glutenins occur as multimeric aggregates of high-molecular-mass and low-molecular-mass subunits held together by disulfide bonds.Breadmaking qualities are largely dependent on the number and composition of HMW glutenin subunits. It has been demonstrated that alleles Glu-A1b (Ax2∗) and Glu-D1d (Dx5 + Dy10) are normally associated with superior end-use quality, especially dough strength.
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