Chem. [mod. f. prec. + -IN.] A nitrogenous substance found in bran, closely resembling diastase.
1861. Times, 26 Oct., 6/5. The internal coat of the wheaten grain … is an infinitely more important alimentary substance than its mere bulk would indicate…. This substance, which has been named by the discoverer [M. Mège Mouries] ‘cerealine,’ has a most powerful solvent action in the presence of warmth and moisture in gluten and starch.
1883. Knowledge, 10 Aug., 93/2. Cerealin shares with some of the other albuminoids this peculiar property [sweetness].
