- a prolamin derived from the gluten of grain, as wheat or rye, used chiefly as a nutrient in high-protein diets.
- any prolamin.
Also gli·a·dine [glahy-uh-deen, -din] /ˈglaɪ əˌdin, -dɪn/.
Origin of gliadin
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2018
Examples from the Web for gliadin
When burned, what was the odor of the gliadin, and what does this indicate?Human Foods and Their Nutritive Value</p>
These proteins, which occur in the wheat grain in the form of gluten, are known as gliadin and glutenin.
The gliadin imparts elasticity and tenacity, or toughness, to the gluten, and the glutenin gives it strength.
The gluten of wheat, when purified from gliadin, presents all the characteristics of pure fibrin.Cooley's Practical Receipts, Volume II
It is composed of true vegetable fibrin and a small quantity of gliadin.
gliadine (ˈɡlaɪəˌdiːn, -dɪn)
- a protein of cereals, esp wheat, with a high proline content: forms a sticky mass with water that binds flour into doughCompare glutelin
C19: from Italian gliadina, from Greek glia glue
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
- Any of a class of simple proteins separable from wheat and rye glutens.
The American Heritage® Stedman's Medical Dictionary Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.