• Definition for "gliadin"
    • Any of a few simple proteins produced from…
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  • Sentence for "gliadin"
    • Gluten is composed of two bodies…
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  • Agriculture Dictionary for "gliadin"
    • Easy protein, one of the prolamines,…
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gliadin definition

  • noun:
    • Any of a few simple proteins produced from rye or grain gluten. It's with the capacity of inducing a toxic reaction among individuals who lack the chemical required for its digestion.
    • Any of a few simple proteins based on rye or grain gluten. It's capable of inducing a toxic response among people who lack the chemical necessary for its digestion.
    • some of a number of easy proteins produced from rye or grain gluten. Its with the capacity of inducing a toxic response among individuals who are lacking the enzyme necessary for its digestion.
    • some of several quick proteins derived from rye or wheat gluten. Its with the capacity of inducing a toxic reaction among people who lack the chemical essential for its digestion.
    • any one of a few simple proteins based on rye or wheat gluten. It is with the capacity of inducing a toxic response among people who are lacking the enzyme required for its food digestion.
    • a necessary protein (alongside gluten and glutelin) in wheat; it may trigger a toxic reaction in a few men and women.
    • a small necessary protein (along side gluten and glutelin) in wheat; it might trigger a toxic reaction in certain men and women.
    • a small protein (alongside gluten and glutelin) in wheat; it might probably trigger a toxic reaction in some people.
    • Vegetable glue or gelatin; glutin. It's one of several constituents of grain gluten, and it is a tough, amorphous compound, which resembles pet glue or gelatin.
    • Vegetable glue or gelatin; glutin. It is among constituents of grain gluten, and is a challenging, amorphous substance, which resembles pet glue or gelatin.
    • Vegetable glue or gelatin; glutin. Its among the constituents of grain gluten, and is a difficult, amorphous compound, which resembles animal glue or gelatin.
    • The separable viscid constituent of wheat-gluten, a slightly clear brittle material of a straw-yellow shade, dissolvable in alcohol and acids. Also known as glutin and veggie gelatin.
    • The separable viscid constituent of wheat-gluten, a somewhat clear brittle substance of a straw-yellow shade, dissolvable in liquor and acids. Also known as glutin and vegetable gelatin.
    • a small necessary protein (along side gluten and glutelin) in wheat; it may cause a toxic effect in some people.
    • The separable viscid constituent of wheat-gluten, a somewhat clear brittle substance of a straw-yellow shade, dissolvable in alcohol and acids. Also known as glutin and veggie gelatin.
    • a necessary protein (alongside gluten and glutelin) in grain; it would likely cause a toxic reaction in a few individuals.
    • Vegetable glue or gelatin; glutin. It is among the constituents of grain gluten, and is a challenging, amorphous material, which resembles pet glue or gelatin.
    • Vegetable glue or gelatin; glutin. It really is among constituents of grain gluten, and is a difficult, amorphous compound, which resembles animal glue or gelatin.
    • The separable viscid constituent of wheat-gluten, a somewhat clear brittle compound of a straw-yellow color, soluble in alcoholic beverages and acids. Also called glutin and veggie gelatin.
    • The separable viscid constituent of wheat-gluten, a slightly transparent brittle compound of a straw-yellow color, dissolvable in alcoholic beverages and acids. Also called glutin and veggie gelatin.
    • any one of several quick proteins produced by rye or wheat gluten. Its effective at inducing a toxic reaction among people who lack the enzyme needed for its food digestion.
    • a small protein (along side gluten and glutelin) in grain; it would likely trigger a toxic response in certain men and women.
    • Vegetable glue or gelatin; glutin. Its among constituents of grain gluten, and is a challenging, amorphous material, which resembles pet glue or gelatin.
    • The separable viscid constituent of wheat-gluten, a somewhat transparent brittle compound of a straw-yellow color, dissolvable in alcoholic beverages and acids. Also known as glutin and vegetable gelatin.
    • any one of several quick proteins derived from rye or grain gluten. Its capable of inducing a toxic reaction among individuals who are lacking the chemical required for its digestion.
    • Any of several easy proteins based on rye or wheat gluten. It is with the capacity of inducing a toxic response among people who are lacking the enzyme required for its digestion.
    • any one of a number of simple proteins produced from rye or wheat gluten. It's with the capacity of inducing a toxic reaction among individuals who are lacking the enzyme needed for its digestion.
    • Any of a number of easy proteins produced by rye or wheat gluten. It is with the capacity of inducing a toxic reaction among individuals who lack the chemical needed for its food digestion.
    • A minor protein (alongside gluten and glutelin) in wheat; it could trigger a toxic effect in certain people.
    • a small necessary protein (alongside gluten and glutelin) in grain; it would likely cause a toxic effect in some individuals.
    • a small necessary protein (along with gluten and glutelin) in grain; it might probably trigger a toxic effect in some people.
    • a small protein (along with gluten and glutelin) in grain; it might probably trigger a toxic reaction in certain individuals.
    • Vegetable glue or gelatin; glutin. It is one of the constituents of grain gluten, and it is a challenging, amorphous substance, which resembles pet glue or gelatin.
    • Vegetable glue or gelatin; glutin. It really is among the constituents of grain gluten, and it is a hardcore, amorphous material, which resembles animal glue or gelatin.
    • Vegetable glue or gelatin; glutin. It is the constituents of wheat gluten, and is a hardcore, amorphous material, which resembles pet glue or gelatin.
    • Vegetable glue or gelatin; glutin. Its among the constituents of wheat gluten, and is a challenging, amorphous compound, which resembles animal glue or gelatin.
    • any one of several easy proteins produced from rye or grain gluten. Its capable of inducing a toxic response among individuals who lack the enzyme required for its digestion.
    • The separable viscid constituent of wheat-gluten, a slightly transparent brittle material of a straw-yellow shade, dissolvable in alcoholic beverages and acids. Also called glutin and vegetable gelatin.
    • The separable viscid constituent of wheat-gluten, a somewhat clear brittle substance of a straw-yellow shade, dissolvable in alcoholic beverages and acids. Also called glutin and vegetable gelatin.
    • The separable viscid constituent of wheat-gluten, a slightly transparent brittle material of a straw-yellow color, dissolvable in alcoholic beverages and acids. Also referred to as glutin and vegetable gelatin.
    • The separable viscid constituent of wheat-gluten, a somewhat clear brittle compound of a straw-yellow color, soluble in liquor and acids. Also known as glutin and veggie gelatin.
    • a small necessary protein (with gluten and glutelin) in grain; it might trigger a toxic effect in certain individuals.
    • Vegetable glue or gelatin; glutin. It's among the constituents of wheat gluten, and it is a challenging, amorphous substance, which resembles animal glue or gelatin.
    • The separable viscid constituent of wheat-gluten, a slightly clear brittle material of a straw-yellow color, soluble in alcohol and acids. Also referred to as glutin and veggie gelatin.
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