gliadin
Americannoun
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a prolamin derived from the gluten of grain, as wheat or rye, used chiefly as a nutrient in high-protein diets.
-
any prolamin.
noun
Etymology
Origin of gliadin
From the Italian word gliadina, dating back to 1820–30. See glia, -in 2
Example Sentences
Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.
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
If there is an excess of gliadin, the dough is soft and sticky, while if there is a deficiency, it lacks expansive power.
From Human Foods and Their Nutritive Value by Harry Snyder
Use for Bread Making.—Wheat is particularly adapted to bread-making purposes because of the physical properties of the gliadin, one of its proteids.
From Human Foods and Their Nutritive Value by Harry Snyder
Definitions and idiom definitions from Dictionary.com Unabridged, based on the Random House Unabridged Dictionary, © Random House, Inc. 2023
Idioms from The American Heritage® Idioms Dictionary copyright © 2002, 2001, 1995 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company.
