from The American Heritage® Dictionary of the English Language, 4th Edition
- n. Any of several simple proteins derived from rye or wheat gluten. It is capable of inducing a toxic response among individuals who lack the enzyme necessary for its digestion.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A minor protein (along with gluten and glutelin) in wheat; it may cause a toxic reaction in some people.
from the GNU version of the Collaborative International Dictionary of English
- 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.
from The Century Dictionary and Cyclopedia
- n. The separable viscid constituent of wheat-gluten, a slightly transparent brittle substance of a straw-yellow color, soluble in alcohol and acids. Also called glutin and vegetable gelatin.
Gluten is composed of two bodies called gliadin and glutenin.
Coating these threads is another protein called gliadin, which help gives plasticity to the batter.
One of the world's premier researchers on celiac disease an autoimmune disease in response to gliadin, a form of gluten is Dr. Alessio Fasano, Director of the Center for Celiac Research at the University of Maryland Medical Center.
But researchers are evaluating antibodies to gliadin, a gluten component, as a possible biomarker.
About 7% of the population has these anti-gliadin antibodies (AGA); intriguingly, so do 18% of people with autism, and 20% of people with schizophrenia, according to Dr. Fasano's studies.
I believe that glutenin and gliadin are actually the proteins and when mixed with water, they produce the gluten ..
Gluten is broken up into two smaller categories of proteins: the prolamine (e.g., gliadin) and the dietary protein (e.g., glutenin).
Each grain has a different prolamine: wheat (gliadin), barley (hordein), rye (secalin) and oats (avenin).
Finally, doctors diagnosed his condition as celiac disease, an autoimmune disorder of the small intestine that's caused by a reaction to the gluten protein gliadin.
Here's another kind of prefiguring of epoxy because we've got glutenin and gliadin, neither of which are strong enough to make a good bread.
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