[glahy-uh-din, -dn] 
| 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. |
| gli·a·din (glī'ə-dĭn) n. Any of several prolamin proteins present in wheat grains, and constituting a component of wheat gluten. Gliadins can cause celiac disease in susceptible individuals by inducing a destructive immune response in the small intestine. [Italian gliadina, from Medieval Greek glia, glue; see zooglea.] |
gliadin gli·a·din (glī'ə-dĭn)
n.
Any of a class of simple proteins separable from wheat and rye glutens.
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