gliadin

Group of proline-rich proteins found in cereal seeds constituting the major storage protein. Associate with glutenin to form gluten.

Gliadin

Gliadin is a class of proteins present in wheat and several other cereals within the grass genus Triticum. Gliadins and gluten are essential for giving bread the ability to rise properly during baking. Gliadins and glutenins are the two main components of the gluten fraction of the wheat seed. This gluten is found in products such as wheat. Gluten...
Found on http://en.wikipedia.org/wiki/Gliadin

Gliadin

• (n.) Vegetable glue or gelatin; glutin. It is one of the constituents of wheat gluten, and is a tough, amorphous substance, which resembles animal glue or gelatin.
Found on http://thinkexist.com/dictionary/meaning/gliadin/

gliadin

<protein> A protein which is present in wheat flour. It is a component of gluten and, together with the protein glutelin, helps make bread porous and spongy after baking. ... (09 Oct 1997) ...
Found on http://www.encyclo.co.uk/local/20973

gliadin

(from the article `glutamine`) an amino acid, the monoamide of glutamic acid, and an abundant constituent of proteins. First isolated from gliadin, a protein present in wheat ... ...that are insoluble in water but soluble in water–ethanol mixtures and have been called prolamins. Their solubility in aqueous ethanol may result ... ...
Found on http://www.britannica.com/eb/a-z/g/37

gliadin

(gli´ә-din) a protein in wheat that contains the toxic factor associated with celiac disease.
Found on http://www.encyclo.co.uk/local/21001

Gliadin

Gli'a·din noun [ Greek ... glue: confer French gliadine .] (Chemistry) Vegetable glue or gelatin; glutin. It is one of the constituents of wheat gluten, and is a tough, amorphous substance, which resembles animal glue or gelatin.
Found on http://www.encyclo.co.uk/webster/G/33

Gliadin

Gliadin is a protein of cereals, found especially in wheat, with a high proline content. It forms a sticky mass with water that binds flour into dough.
Found on http://www.probertencyclopaedia.com/browse/GG.HTM

Gliadin

Gliadin: A glycoprotein (a carbohydrate plus a protein) within gluten. Gliadin is found in wheat and some other grains, including oats, rye, barley, and millet. People with celiac disease, Crohn's disease, and other conditions may be sensitive to gliadin in the diet. In these conditions, antibodies to gliadin can often be detected in the blood. See...
Found on http://www.medterms.com/script/main/art.asp?articlekey=11381

gliadin

One of the two proteins comprising gluten that provides elasticity.
Found on https://www.encyclo.co.uk/local/21409

gliadin

Type: Term Pronunciation: glī′ă-din Definitions: 1. A class of protein, separable from wheat and rye glutens; a member of the prolamins (proline-rich proteins), which are insoluble in water, absolute alcohol, and neutral solvents, but soluble in 50-90% alcohol.
Found on http://www.medilexicon.com/medicaldictionary.php?t=37433
No exact match found