gliadin
Sign in to saveAlso known as Glia_glutenin, IPR001954, gliadin/LMW glutenin
thumb|Gliadin Gliadin (a type of prolamin) is a class of proteins present in wheat and several other cereals within the grass genera Triticum and Hordeum. Gliadins, which are a component of 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 flour. Gluten is split about evenly between the gliadins and glutenins, although there are variations found in different sources.
Key facts
- Protein family.Name
- Gliadin [Seed storage proteins] N-terminal helical domain
- Protein family.InterPro
- IPR016140
- Protein family.Symbol
- Gliadin
- Protein family.Pfam
- PF13016
via Wikipedia infobox
Research
5,225 papers- The gliadin p31-43 peptide: Inducer of multiple proinflammatory effects.International review of cell and molecular biology · 2021
- Relation between gliadin structure and coeliac toxicity.Acta paediatrica (Oslo, Norway : 1992). Supplement · 1996
- In vivo sensitization to gliadin by oral administration.Methods in cell biology · 2023
- Gliadin interacted with tea polyphenols: potential application and action mechanism.International journal of food sciences and nutrition · 2022
- Chemistry of gluten proteins.Food microbiology · 2007
via PubMed
~7 min read
Encyclopedic overview
9 sectionsContents
- Types
- Chemistry
- Biochemistry
- Metabolism
- Deamidated gliadin
- Celiac disease
- See also
- References
- External links
thumb|Gliadin Gliadin (a type of prolamin) is a class of proteins present in wheat and several other cereals within the grass genera Triticum and Hordeum. Gliadins, which are a component of 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 flour. Gluten is split about evenly between the gliadins and glutenins, although there are variations found in different sources.
Neither gliadins nor glutenins are water-soluble, but gliadins are soluble in 70% aqueous ethanol. There are three main types of gliadin (α, γ, and ω), to which the body is intolerant in coeliac (or celiac) disease. Diagnosis of this disease has recently been improving.
Excerpted from Wikipedia’s “gliadin” article, available under the CC BY-SA 4.0 licence.