One of the proteins that make up wheat gluten. Allergy to, or intolerance of, gliadin is coeliac disease.
Water-soluble protein present in the gluten of wheat. The sticky mass that results when wheat flour and water are mixed is due to gliadin.
A protein, soluble in alcohol, that is obtained from wheat. It is one of the constituents of gluten.
A water-insoluble glycoprotein present in the gluten of wheat. It is deficient in the essential amino acid lysine. The sticky mass that results when wheat flour and water are mixed is due to gliadin. In some individuals the intestinal mucosa lacks the ability to digest this substance, which therefore damages the intestinal lining and causes gluten-induced enteropathy.