Glutenin protein is found in-

Appeared in: RUHS, Jaipur, PB B.Sc Nursing Entrance-2024

Explanation

Glutenin is one of the two primary proteins that form the gluten complex in wheat.
Along with gliadin, glutenin is responsible for the unique viscoelastic properties of wheat dough, giving it strength and elasticity.
Wheat is the only option listed that contains glutenin.

Option B: The primary protein found in egg white is ovalbumin. Eggs are a source of high-quality, complete protein but do not contain glutenin.
Option C: The main proteins in milk are casein and whey. Milk and dairy products are naturally gluten-free.
Option D: Vegetables contain a wide variety of plant-based proteins, but they do not contain glutenin, which is specific to certain cereal grains.

Clinical Relevance

Nursing practice connection: This is primarily an exam-oriented knowledge point with limited direct bedside application, so retain Sources of Food Proteins as background academic context rather than a clinical decision trigger.
Nurses must educate patients with celiac disease or non-celiac gluten sensitivity to strictly avoid wheat, barley, and rye, as the glutenin and gliadin proteins trigger an adverse immune response.
Accurate dietary history taking is essential. A nurse should ask specific questions about the intake of bread, pasta, and other baked goods to assess potential gluten exposure.
What if? If a patient on a gluten-free diet presents with symptoms like bloating, diarrhea, and fatigue, the nurse should first assess for hidden sources of gluten in the patient's diet (e.g., sauces, soups, cross-contamination) before considering other causes.

How to Approach the Question

First, identify the core subject of the question, which is the specific protein 'glutenin'.
This is a factual recall question based on nutritional science.
Recall or deduce the food group associated with gluten. Gluten is famously associated with wheat and bread products.
Evaluate the given options: Wheat, Egg, Milk, and Vegetables.
Eliminate the options that are known sources of other types of protein (e.g., Egg - albumin, Milk - casein/whey).
Confirm that wheat is the primary source of glutenin among the choices.

Concept Tested & Keywords

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E6 Parks TextBook of Preventive & Social Medicine part 2 — Subpart A (pp 1-232 of 464) p. 144-146

E6 Nutrition Kumud Khanna 2e pp. 420-423, 419-421

Practise the full RUHS, Jaipur, PB B.Sc Nursing Entrance-2024

Attempt every question from this paper in a timed mock, then review the full solution for each one.