Aleuronat

Aleuronat, aleuronat (from Greek aleuron-wheat flour), flour obtained from wheat gluten (Weizenkleber) as a byproduct in the manufacture of wheat, corn, and rice starch. The composition of aleuronat flour in percentages: water-9.3, fat-3.3, protein substances-76.04, starch and other non-nitrogenous substances-10.46, ash-0.9. A. is used mainly for preparing bread for diabetics. In bacteriological practice, A. is used as a protein substance added to broth with the aim of obtaining leukocytic exudate when aleuronat broth is introduced into the abdominal cavity of an experimental animal. Aleurone, or aleurone grains, are protein formations in the storage tissues of seeds (cotyledons or endosperm). Aleurone arises in vacuoles, in which during seed maturation the protein substances dissolved in them are deposited in solid form. In starchy seeds, aleurone grains are very small, in oily seeds they are considerably larger and have a complex structure; here they consist of the main amorphous protein mass, into which a protein crystalloid and the so-called globoid, a spherical body consisting of phytin (see), are included.