gliadin
(redirected from gliadine)Also found in: Medical.
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 zoogloea.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
gliadin
(ˈɡlaɪədɪn) orgliadine
n
(Cookery) a protein of cereals, esp wheat, with a high proline content: forms a sticky mass with water that binds flour into dough. Compare glutelin
[C19: from Italian gliadina, from Greek glia glue]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
gli•a•din
(ˈglaɪ ə dɪn, -dn)n.
1. a simple protein of cereal grains that imparts elastic properties to flour: used as a nutrient in high-protein diets.
2. any prolamin.
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.