Gliadin
Gliadin is a glycoprotein, present in wheat and some other cereals, best known for its role, along with glutenin, in the formation of gluten. It is around 60 percent soluble in ethanol and sports only intramolecule disulfide links.
Related Topics:
Glycoprotein - Wheat - Cereal - Glutenin - Gluten - Soluble - Ethanol - Disulfide
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Some people are sensitive to gliadin due to disorders such as celiac disease or Crohn's disease.
Related Topics:
Celiac disease - Crohn's disease
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