{"id":30922,"date":"2020-07-22T05:41:18","date_gmt":"2020-07-22T05:41:18","guid":{"rendered":"https:\/\/www.healthbenefitstimes.com\/glossary\/?p=30922"},"modified":"2022-07-28T04:46:56","modified_gmt":"2022-07-28T04:46:56","slug":"gliadin","status":"publish","type":"post","link":"https:\/\/www.healthbenefitstimes.com\/glossary\/gliadin\/","title":{"rendered":"Gliadin"},"content":{"rendered":"<p>One of the proteins that make up wheat gluten. Allergy to, or intolerance of, gliadin is coeliac disease.<\/p>\n<hr \/>\n<p>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.<\/p>\n<hr \/>\n<p>A protein, soluble in alcohol, that is obtained from wheat. It is one of the constituents of gluten.<\/p>\n<hr \/>\n<p>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.<\/p>\n<hr \/>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-30922","post","type-post","status-publish","format-standard","hentry","category-g"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Gliadin - Definition of Gliadin<\/title>\n<meta name=\"description\" content=\"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.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.healthbenefitstimes.com\/glossary\/gliadin\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gliadin - Definition of Gliadin\" \/>\n<meta property=\"og:description\" content=\"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. 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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. 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