Glutenin is a kind of protein called a glutelin (if that isn't confusing enough) which can’t be dissolved in alcohol. Each grain also has their own kind of glutelin. However since glutelins don’t dissolve easily, they are more difficult to study and so aren’t well understood. Therefore they have somewhat less-imaginative names. Barley's glutelin is called "barley glutenin," while rye's is called "rye glutenin." - See more at: http://www.quickanddirtytips.com/education/science/what-gluten#sthash.oRXoY3JH.dpuf