gli·a·din (gl   -d n)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 zooglea.] |
gliadin [ˈglaɪədɪn], gliadine [ˈglaɪəˌdiːn -dɪn]
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
[from Italian gliadina, from Greek glia glue]
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