gliadin

[ glahy-uh-din, -dn ]

nounBiochemistry.

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

Origin of gliadin

From the Italian word gliadina, dating back to 1820–30. See glia, -in²

Also gli·a·dine [glahy-uh-deen, -din]. /ˈglaɪ əˌdin, -dɪn/.

Words Nearby gliadin

Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2023

How to use gliadin in a sentence

It is composed of true vegetable fibrin and a small quantity of gliadin.
Cooley's Cyclopdia of Practical Receipts and Collateral Information in the Arts, Manufactures, Professions, and Trades..., Sixth Edition, Volume I | Arnold Cooley
Gluten is composed of two bodies called gliadin and glutenin.
Human Foods and Their Nutritive Value | Harry Snyder
Examples of these proteins may be seen in the gliadin of wheat, zein of corn, and hordein of barley.
Dietetics for Nurses | Fairfax T. Proudfit
A dough cannot be made of pure germ, because it contains so little of the gliadin and glutenin.
Human Foods and Their Nutritive Value | Harry Snyder
Both gliadin and glutenin take important parts in bread making.
Human Foods and Their Nutritive Value | Harry Snyder

British Dictionary definitions for gliadin

gliadin

gliadine (ˈɡlaɪəˌdiːn, -dɪn)

/ (ˈɡlaɪədɪn) /

noun

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

Origin of gliadin

C19: from Italian gliadina, from Greek glia glue

Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

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