Gliadin
Gliadin (a type of prolamin) is a class of proteins present in wheat and several other cereals within the grass genus Triticum. Gliadins, which are a component of gluten, are essential for giving bread the ability to rise properly during baking. Gliadins and glutenins are the two main components of the gluten fraction of the wheat seed. This gluten is found in products such as wheat flour. Gluten is split about evenly between the gliadins and glutenins, although there are variations found in different sources.
| Gliadin/LMW glutenin | |
|---|---|
| Identifiers | |
| Symbol | Glia_glutenin |
| InterPro | IPR001954 |
| Gliadin [Seed storage proteins] N-terminal helical domain | |||||||||
|---|---|---|---|---|---|---|---|---|---|
| Identifiers | |||||||||
| Symbol | Gliadin | ||||||||
| Pfam | PF13016 | ||||||||
| InterPro | IPR016140 | ||||||||
| |||||||||
Both gliadins and glutenins are not water-soluble, but gliadins are soluble in 70% aqueous ethanol. There are three main types of gliadin (α, γ, and ω), to which the body is intolerant in coeliac (or celiac) disease. Diagnosis of this disease has recently been improving.
Gliadin can cross the intestinal epithelium. Breast milk of healthy human mothers who eat gluten-containing foods presents high levels of non-degraded gliadin.