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Gliadin is a class of proteins present in wheat and several other cereals within the grass genus ''Triticum''. Gliadins, which are a component of gluten, are essential for giving bread the ability to rise properly during baking. Gliadins and glutenins are the two main components of the gluten fraction of the wheat seed. This gluten is found in products such as wheat flour. Gluten is split about evenly between the gliadins and glutenins, although there are variations found in different sources. Gliadin is the water-soluble component of gluten, while glutenin is insoluble. There are three main types of gliadin (α, γ, and ω), to which the body is intolerant in coeliac (or celiac) disease. Diagnosis of this disease has recently been improving. Gliadin has primarily monomeric proteins, which differs from glutenin, which has primarily polymers.〔(【引用サイトリンク】 Wheat )〕 == Types == The α, γ, and ω gliadin types are separated and distinguished based on their amino acid sequences. * α-/β-gliadins – soluble in low-percentage alcohols. * γ-gliadins – ancestral form of cysteine-rich gliadin with only intrachain disulfide bridges * ω-gliadins – soluble in higher percentages, 30–50% acidic acetonitrile. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「gliadin」の詳細全文を読む スポンサード リンク
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