A protein found in wheat and other grains, one of the two main components of gluten that can trigger celiac disease in sensitive individuals.
From Greek glia ('glue') + -ine (chemical suffix). Named in the 19th century because of its glue-like binding properties in bread dough.
Gliadine is the specific part of gluten that makes people with celiac disease sick—not all gluten is equally problematic, which is why scientists had to break it down into parts.
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