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

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 Snyder, Harry

Ordinarily from 45 to 65 per cent of the total nitrogen of the flour is present in alcohol soluble or gliadin form.

From Human Foods and Their Nutritive Value by Snyder, Harry