Lexic.us

Definition of Gliadin

1. n. Vegetable glue or gelatin; glutin. It is one of the constituents of wheat gluten, and is a tough, amorphous substance, which resembles animal glue or gelatin.

Definition of Gliadin

1. Noun. A minor protein (along with gluten and glutelin) in wheat; it may cause a toxic reaction in some people. ¹

¹ Source: wiktionary.com

Definition of Gliadin

1. a simple protein [n -S]

Medical Definition of Gliadin

1. A protein which is present in wheat flour. It is a component of gluten and, together with the protein glutelin, helps make bread porous and spongy after baking. (09 Oct 1997)

Lexicographical Neighbors of Gliadin

Literary usage of Gliadin

Below you will find example usage of this term as found in modern and/or classical literature:

1. The Proteins of the Wheat Kernel by Thomas Burr Osborne (1907)
"The gliadin and glutenin are present as such in the seed and are not, as was formerly ... gliadin. gliadin is the most important of the five proteins above ..."

2. Transactions of the Canadian Institute by Canadian Institute (1849-1914), Royal Canadian Institute (1904)
"PROPERTIES OF gliadin. gliadin extracted directly from raw flour by dilute alcohol ... When precipitated by water alone, gliadin will not readily separate. ..."

3. The Cereals in America by Thomas Forsyth Hunt (1908)
"With water containing salts or mineral matter gliadin is a plastic ... gliadin is soluble in distilled water, very soluble in seventy to eighty per cent ..."

4. Journal of the American Chemical Society by American Chemical Society (1908)
"ON THE ANALYTICAL ESTIMATION OF gliadin. BY WALTER K. MATHEWSON. Received October ai. 1907. That the common methods for the determination of gliadin are ..."

5. Commercial Organic Analysis: A Treatise on the Properties, Proximate by Alfred Henry Allen, Henry Leffmann (1898)
"When treated with a little cold water, gliadin forms a sticky mass, and dissolves somewhat on ... The aqueous solution of gliadin is coagulated on boiling, ..."

6. The Physical Chemistry of the Proteins by Thorburn Brailsford Robertson (1918)
"The Alcohol Soluble Vegetable Proteins (gliadin, Zein, etc.). — The following method of preparing gliadin, based upon that employed by Osborne and Harris ..."

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