Gliadin

  • UniProt: P21292
  • UniProt: Q9FUW7

As reserve proteins of the wheat gliadin all be referred to, which are soluble in ethanol. They are classified γ - and ω - gliadins, depending on the solubility in α-/β-. The γ - gliadins α-/β- and are responsible as antigens for celiac disease in humans, but also the ω - gliadins can be a trigger for allergic reactions.

In contrast to glutenin, a second Osborne Group, gliadin ethanol is soluble in 70 % and can be fractionated according to this chemical property. Gliadin has a molecular mass of < 100,000 Da, has a high tensile strength, but is not very elastic. This property is important for the technological properties during the bread-making in connection with glutenin. They give the crumb of bread in connection with the gelatinized starch their structure.

In the primary amino acid sequence of the amino acids proline predominate and glutamine, the nutritionally important and essential amino acid lysine is less represented than in the Osbornefraktionen albumin and globulin.

Genetically divide the α-/β-Gliadine in five and γ - gliadins in three homology classes. Each haploid genome contains about 100 copies of the gene coding for α-/β-Gliadin.

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