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글리아딘 화학적 특성, 용도, 생산

• 용도

  Gliadin from wheat has been used in
  
  • peptic tryptic digestion to study the effect of?in vitro?gliadin challenge on biopsies from celiac disease (CD) patients on gluten-free diet (GFD)
  • to prepare gliadin for antigliadin antibody assay
  • as a standard for the quantification of gliadin levels to the picogram level by flow cytometry
  
  

• 정의

  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

• 일반 설명

  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).

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