page_title: Gliadin
hierarchical_section_title: Gliadin
caption_attribution_description: English: Gliadin is a class of proteins present in wheat and several other cereals within the grass genus Triticum. It is the main toxic fraction of gluten for people with gluten-related disorders.Español: La gliadina es una clase de proteínas presentes en el trigo y otros cereales dentro del género Triticum. Es la principal fracción del gluten que es tóxica para las personas con trastornos relacionados con el gluten. বাংলা: 1cnv কোডসহ নিবন্ধিত প্রোটিনের আণবিক গঠনের কার্টুন উপস্থাপনা। English: Cartoon representation of the molecular structure of protein registered with 1cnv code. Deutsch: Grafik des Molekularstruktur von jenem Protein, das mit 1cnv code registriert ist. Plattdüütsch: Grafik, de de Molekularstruktur von dat Protein wiest, dat mit’n Kood 1cnv registreert is. বাংলা: 1nar কোডসহ নিবন্ধিত প্রোটিনের আণবিক গঠনের কার্টুন উপস্থাপনা। English: Cartoon representation of the molecular structure of protein registered with 1nar code. Deutsch: Grafik des Molekularstruktur von jenem Protein, das mit 1nar code registriert ist. Plattdüütsch: Grafik, de de Molekularstruktur von dat Protein wiest, dat mit’n Kood 1nar registreert is.
context_page_description: Gliadin 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 is the water-insoluble component of gluten, and glutenin is water-soluble. There are three main types of gliadin, to which the body is intolerant in coeliac 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.
context_section_description: 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 is the water-insoluble component of gluten, and glutenin is water-soluble. 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.
caption: Gliadin
exif: {}