| 释义 |
gliadin
gli·a·din G0149500 (glī′ə-dĭn)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 zoogloea.]gliadin (ˈɡlaɪədɪn) or gliadinen (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[C19: from Italian gliadina, from Greek glia glue]gli•a•din (ˈglaɪ ə dɪn, -dn)
n. 1. a simple protein of cereal grains that imparts elastic properties to flour: used as a nutrient in high-protein diets. 2. any prolamin. [1820–30; < Italian gliadina. See glia, -in1] gliadin
gliadin [gli´ah-din] a protein in wheat that contains the toxic factor associated with celiac disease.gli·a·din (glī'ă-din), A class of protein, separable from wheat and rye glutens; a member of the prolamins (proline-rich proteins), which are insoluble in water, absolute alcohol, and neutral solvents, but soluble in 50-90% alcohol.gliadin (glī′ə-dĭn)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.gli·a·din (glī'ă-din) A class of protein, separable from wheat and rye glutens, which contains up to 40% l-glutamine; a member of the prolamins, which are insoluble in water, absolute alcohol, and neutral solvents, but soluble in 50-90% alcohol. gliadin One of the two main components of wheat protein and the one that contains the factor responsible for damaging the intestinal lining and causing COELIAC DISEASE. |