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

Gluten is composed of two bodies called gliadin and glutenin.

From Human Foods and Their Nutritive Value by Snyder, Harry

In flour of the highest bread-making properties the two constituents, gliadin and glutenin, are present in such proportions as to form a well-balanced gluten.

From Human Foods and Their Nutritive Value by Snyder, Harry