Glutelin was the major protein.

增加的蛋白质主要是谷蛋白。

Globulin and glutelin were the major fractions.

球蛋白和谷蛋白是燕麦麸蛋白的主要组分。

Effect of total protein content on eating quality of rice varied with the relative proportions of glutelin and prolamin.

而总蛋白质含量对食味品质的影响因谷蛋白相对于醇溶蛋白的含量的不同而异。

Obvious increase in grain protein, prolamine (zein) and glutelin content of high-oil corn at different levels of nitrogen application was observed.

不同施氮水平对高油玉米吉油一号籽粒淀粉含量有明显影响。

The hydrolyzate of glutelin is made by hydrolyzing animal's skin, the waste of each step of tanning process, shearing wastes and skin leftover bits and pieces in leather industry.

谷蛋白水解产物通过水解动物皮、制革工艺各阶段的废物、制革工业中的废剪取物和皮下脚料制取。