Gliadin

Gliadin is a isoelectric focusing.

Types

• 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.

Metabolism

Gliadins are best known for their role, along with glutenin, in the formation of coeliac disease) are sensitive to α, β, and γ gliadins. Those with wheat-dependent (WD) exercise-induced anaphylaxis, WD urticaria and Baker's asthma are sensitive to ω-gliadins.

Gliadin can also serve as a useful delivery method for sensitive superoxide dismutase, which is fused with gliadin to form glisodin) -- this helps protect them from stomach acids which cause breakdown.

For useful description of the gliadins see:

• Triticeae glutens
• Immunochemistry of glutens

Deamidated Gliadin

  Deamidated gliadin is produced by acid or enzymatic treatment of gluten. The enzyme, tissue transglutaminase, converts some of the abundant glutamines to glutamic acid. This is done because gliadins are soluble in alcohol and cannot be mixed with other foods (like milk) without changing the foods qualities. Deamidated gliadin is soluble in water. The cellular immunity to deamidated α-/β-gliadin is much greater than α/β-gliadin and can result in symptomatic gluten-sensitive enteropathy.