Gliadin

From Wikipedia, the free encyclopedia

Gliadin is a glycoprotein, present in wheat and some other cereals, best known for its role, along with glutenin, in the formation of gluten. It is around 60 percent soluble in ethanol and sports only intramolecule disulfide links.

Some people are sensitive to gliadin due to disorders such as celiac disease or Crohn's disease.

Along with hordein (the "gluten" found in barley) gliadin is present in many foods and also may be found in beer, though hordein is more commonly the main problem for coeliacs wishing to drink beer.