Protein Classification according to Solubilities Albumin are characterized by being soluble in water and being coagulated on heating. Example are egg albumin, serum albumin, lactalbumin (from milk), and leucosin (from wheat). Globumins are insoluble in water, coagulated by heating, soluble in dilute salt solutions and precipitated when the salt often used. Examples are myosinogen (from muscle), edestin (from hemp seed), ovoglobulin (from egg yolk), serum globulin, amandin (from almonds), legumin (from peas), and excelsin (from Brazil nuts). Glutelins are insoluble in neutral solvents but soluble in dilute acids and alkalies. Example are glutenin (from wheat) and oryzenin (from corn). Alcohol Soluble Proteins (prolamins or gliadins) are soluble in 70 to 80 percent alcohol. Example are gliadin (from wheat), hordain (from barley), and zein (from corn). Fibrous Proteins Histones are soluble in water and insoluble in dilute ammonia. Solutions of other proteins precipitate histones. Th