谷蛋白（Glutelin）是一类存在于植物种子中的蛋白质，不溶于水或稀盐溶液，但溶于稀酸和稀碱中。

• 水稻种子的稻谷蛋白
• 小麦种子的麦谷蛋白

Glutelin proteins are soluble in dilute acids or bases, detergents, chaotropic agents, or reducing agents. In general, they are prolamin-like proteins in certain grass seeds. Glutenin is the most common glutelin, as it is found in wheat and is responsible for some of the refined baking properties in bread wheat. The glutelins of barley and rye have also been identified. Glutelins are also rich in hydrophobic amino acids, with a content of F, V, R, P and L amino acids corresponding to approximately 45% of the amino acid sequence with access code P04706.1.