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.

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Some people are sensitive to gliadin due to disorders such as celiac disease or Crohn's disease.

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Glycoprotein: A glycoprotein is a macromolecule composed of a protein and a carbohydrate (a sugar). The carbohydrate is usually attached to the protein in a posttranslational modification, at either asparagine, hydroxylysine, hydroxyproline, serine, or threonine. Possible carbohydrates include glucose, glucosamin...

Cereal: :This article is about grains. See also breakfast cereal...

Glutenin: Glutenin (or glutenine) is a protein best known for its role, along with in gliadin, in the creation of gluten with its disulfide inter and intra molecule links. It soluble in diluted acids and bases....