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elastin

A Dictionary of Biology | 2004 | Copyright

elastin A fibrous protein that is the major constituent of the yellow elastic fibres of connective tissue. It is rich in glycine, alanine, proline, and other nonpolar amino acids that are cross-linked, making the protein relatively insoluble. Elastic fibres can stretch to several times their length and then return to their original size. Elastin is particularly abundant in elastic cartilage, blood-vessel walls, ligaments, and the heart.

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"elastin." A Dictionary of Biology. 2004. Encyclopedia.com. (May 29, 2012). http://www.encyclopedia.com/doc/1O6-elastin.html

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elastin

A Dictionary of Food and Nutrition | 2005 | | Copyright

elastin Insoluble protein in connective tissue, which is not affected by cooking; the cause of tough meat.

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DAVID A. BENDER. "elastin." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 29 May. 2012 <http://www.encyclopedia.com>.

DAVID A. BENDER. "elastin." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (May 29, 2012). http://www.encyclopedia.com/doc/1O39-elastin.html

DAVID A. BENDER. "elastin." A Dictionary of Food and Nutrition. 2005. Retrieved May 29, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-elastin.html

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elastin

A Dictionary of Nursing | 2008 | Copyright

elastin (i-lasst-in) n. protein forming the major constituent of elastic tissue fibres.

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"elastin." A Dictionary of Nursing. 2008. Encyclopedia.com. 29 May. 2012 <http://www.encyclopedia.com>.

"elastin." A Dictionary of Nursing. 2008. Encyclopedia.com. (May 29, 2012). http://www.encyclopedia.com/doc/1O62-elastin.html

"elastin." A Dictionary of Nursing. 2008. Retrieved May 29, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O62-elastin.html

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