gliadin
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English[edit]
Etymology[edit]
(This etymology is missing or incomplete. Please add to it, or discuss it at the Etymology scriptorium.)
Pronunciation[edit]
- (Received Pronunciation) IPA(key): /ˈɡlaɪədɪn/, /ˈɡlaɪəˌdiːn/
- (US) IPA(key): /ˈɡlaɪədɪn/, /ˈɡlaɪədən/
Noun[edit]
gliadin (countable and uncountable, plural gliadins)
- A minor protein (along with gluten and glutelin) in wheat; it may cause a toxic reaction in some people.
- 2004, Harold McGee, chapter 10, in On Food and Cooking: The Science and Lore of the Kitchen, Scribner, →ISBN:
- Most of the gluten proteins, the gliadins and the glutenins, are around a thousand amino acids long. The gliadin chains fold onto themselves in a compact mass, and bond weakly with each other and with the glutenin proteins.
Translations[edit]
minor protein in wheat
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