Gliadin
/ˈɡlaɪədɪn/noun
A group of prolamin proteins in wheat and related grains that contributes to the structure of gluten.
Did you know?The name links modern food chemistry to ancient Greek γλία, meaning “glue” or “glue-like substance,” because gliadin was recognized for its adhesive, cohesive behavior in dough.
Etymological Timeline
Ancient Greek
Greek
glía (γλία)
“Glue, gum, or a sticky substance”
19th Century
Scientific Latin
gliadin
“A protein substance named from Greek glía, with the scientific suffix -in”
19th Century
English
gliadin
“A gluten-related protein fraction obtained from wheat”
20th Century
English
gliadin
“A principal group of wheat storage proteins, distinguished from glutenin”
Modern English
English
gliadin
“The extensible, cohesive protein component of wheat gluten, important in dough formation and implicated in celiac disease”