gliadin Chem.
(ˈglaɪədɪn)
[a. F. gliadine, f. Gr. γλία glue.]
The viscid portion of gluten. Called also glutin.
| 1830 Lindley Nat. Syst. Bot. 303 The gluten of Wheat yields the two chemical principles called gliadine and zimome. 1859 Fownes Man. Chem. 570 The gliadin may be extracted by boiling alcohol. 1892 G. L. Goodale Physiol. Bot. ii. §958. |