gliadin

American  

[glahy-uh-din, -dn] / ˈglaɪ ə dɪn, -dn /

Also gliadine

noun

Biochemistry.

1. a prolamin derived from the gluten of grain, as wheat or rye, used chiefly as a nutrient in high-protein diets.

2. any prolamin.

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gliadin British  

/ ˈɡlaɪəˌdiːn, ˈɡlaɪədɪn, -dɪn /

noun

1. a protein of cereals, esp wheat, with a high proline content: forms a sticky mass with water that binds flour into dough Compare glutelin

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Etymology

Origin of gliadin

From the Italian word gliadina, dating back to 1820–30. See glia, -in ²

Example Sentences

Modern wheat has been bred for higher glutenin content, not gliadin content.

From Seattle Times • May 22, 2023

In patients with the painful condition, certain immune cells called helper T cells recognize gluten proteins such as gliadin and then spill molecules that promote inflammation.

From Science Magazine • Mar. 8, 2022

People with celiac disease are genetically predisposed to launch a self-destructive immune response when a component of gluten called gliadin penetrates their intestinal lining and sets off inflammatory cells in the tissue below.

From Science Magazine • May 23, 2018

In flour of the highest bread-making properties the two constituents, gliadin and glutenin, are present in such proportions as to form a well-balanced gluten.

From Human Foods and Their Nutritive Value by Snyder, Harry

The gliadin imparts elasticity and tenacity, or toughness, to the gluten, and the glutenin gives it strength.

From Woman's Institute Library of Cookery Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads by Woman's Institute of Domestic Arts and Sciences