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

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

But a small percentage of people who are sensitive to gluten — or more specifically, gliadin, a component of gluten — are also sensitive to avenin, a protein in oats that is similar to gliadin.

From Seattle Times

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

These are gluten-free, but do contain gliadin, which some people are sensitive to.

From Seattle Times