Glutelin refers to a group of proteins that serve as major storage proteins in the endosperm of cereal grains, particularly in rice where it constitutes a significant portion of the protein content. These proteins are insoluble in water and neutral salt solutions but can be dissolved in dilute acids or bases. They are distinct from prolamins and globulins. In terms of their role, glutelins contribute to the nutritional profile of grains by providing essential amino acids. In food chemistry, they influence the cooking properties and digestibility of rice and other cereals. Research has shown variations in glutelin composition across different rice varieties, affecting grain quality and processing characteristics. Their structure involves multiple subunits linked by disulfide bonds.