| Identification | Back Directory | [Name]
GLIADIN | [CAS]
9007-90-3 | [Synonyms]
GLIADIN
gliadins
GLIADINE
from Wheat
Gliadin
WHEATGLIADIN
gliadin crude
gliadin from wheat
WHEAT-GAMMA-GLIADIN
GLIADIN FROM WHEAT, POWDER
GLIADIN, FROM WHEAT GLUTEN A PROLAMIN | [EINECS(EC#)]
232-707-7 | [Molecular Formula]
C29H41N7O9 | [MDL Number]
MFCD00131160 | [MOL File]
9007-90-3.mol | [Molecular Weight]
631.677 |
| Chemical Properties | Back Directory | [Definition]
A prolamin occurring in gluten, the protein of wheat, rye, and other grains. Wheat gliadin
has the following composition: 52.7% carbon, 17.7% nitrogen, 21.7% oxygen, 6.9% hydrogen,
1.0% sulfur. It is composed of 18 amino acids, 40% being glutamic acid. In | [form ]
powder
| [Merck ]
4437 | [LogP]
-2.175 (est) | [Uses]
Chemical synthesis of spinal anesthetics, pharmaceutical
preparations. | [EPA Substance Registry System]
Gliadins (9007-90-3) |
| Hazard Information | Back Directory | [General Description]
Gluten consists of two families of prolamins, known as gliadin and glutenin. Gliadin is a strongly hydrophobic glycoprotein, with a very poor solubility. The gliadins can be further subdivided into α-gliadins, γ-gliadins and ω-gliadins (based on their order of mobility on electrophoresis at low pH). | [Biochem/physiol Actions]
The gliadins comprise a family of glutamine- and proline-rich monomeric proteins that account for 40-50% of the total protein content of wheat kernels. The alcohol-soluble gliadins aggregate with the alcohol-insoluble glutenins to form gluten, which is responsible for the structure and properties of wheat dough. The gliadins are also involved in the pathogenesis of celiac disease. an autoimmune disease in which human leukocyte antigens DQ2 and DQ8 present gliaden peptides to a subset of T cells inducing the release of proinflammatory cytokines that, in turn, induce degradation of the intestinal mucosal matrix and cell death. B cells are also stimulated to produce gluten-specific and transglutaminase 2 (TG2)-specific antibodies, the latter may result from the presentation of gliadin peptides covalently bound to TG2. |
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Energy Chemical
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Maya High Purity Chemicals
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Sigma-Aldrich
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