a prolamin derived from the gluten of grain, as wheat or rye, used chiefly as a nutrient in high-protein diets.
Also gli·a·dine [glahy-uh-deen, -din] /ˈglaɪ əˌdin, -dɪn/
Origin of gliadin
From the Italian
dating back to 1820–30.
Based on the Random House Unabridged Dictionary, © Random House, Inc. 2019
Examples from the Web for gliadin
Historical Examples of gliadin
When burned, what was the odor of the gliadin, and what does this indicate?
These proteins, which occur in the wheat grain in the form of gluten, are known as gliadin and glutenin.
The gliadin imparts elasticity and tenacity, or toughness, to the gluten, and the glutenin gives it strength.
The gluten of wheat, when purified from gliadin, presents all the characteristics of pure fibrin.
It is composed of true vegetable fibrin and a small quantity of gliadin.
British Dictionary definitions for gliadin
gliadine (ˈɡlaɪəˌdiːn, -dɪn)
a protein of cereals, esp wheat, with a high proline content: forms a sticky mass with water that binds flour into doughCompare glutelin
Word Origin for 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
Any of a class of simple proteins separable from wheat and rye glutens.
The American Heritage® Stedman's Medical Dictionary
Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.