gliadin

[ glahy-uh-din, -dn ]

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.

gliadin

/ 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

Word History and Origins

Origin of gliadin¹

From the Italian word gliadina, dating back to 1820–30. See glia, -in ²

Word History and Origins

Origin of gliadin¹

C19: from Italian gliadina, from Greek glia glue

Example Sentences

Modern wheat has been bred for higher glutenin content, not gliadin content.

From Seattle Times

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

But a small percentage of people who are sensitive to gluten — or more specifically, gliadin, a component of gluten — are also sensitive to avenin, a protein in oats that is similar to gliadin.

From Seattle Times

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

These are gluten-free, but do contain gliadin, which some people are sensitive to.

From Seattle Times