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gliadin

[glahy-uh-din, -dn] /ˈglaɪ ə dɪn, -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.
Also, gliadine
[glahy-uh-deen, -din] /ˈglaɪ əˌdin, -dɪn/ (Show IPA)
.
Origin
1820-1830
1820-30; < Italian gliadina. See glia, -in2
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2014.
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Examples from the web for gliadin
  • This, however, could interfere with the effects that gliadin has on the quality of dough.
British Dictionary definitions for gliadin

gliadin

/ˈɡlaɪədɪn/
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 Origin
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
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gliadin in Medicine

gliadin gli·a·din (glī'ə-dĭn)
n.
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.
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9
12
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