Gliadin is a glycoprotein, present in wheat and some other cereals, best known for its role, along with glutenin, in the formation of gluten. It is around 60 percent soluble in ethanol and sports only intramolecule disulfide links. A glycoprotein is a macromolecule composed of a protein and a carbohydrate (a sugar). ... Species T. boeoticum T. compactum T. dicoccoides T. dicoccon T. durum T. monococcum T. spelta T. sphaerococcum References:   ITIS 42236 2002-09-22 Wheat (Triticum spp. ... Cereal crops are mostly grasses cultivated for their edible seeds (actually a fruit called a caryopsis). ... Glutenin (or glutenine) is a protein best known for its role, along with in gliadin, in the creation of gluten with its disulfide inter and intra molecule links. ... Wheat - a prime source of gluten Gluten is an amorphous ergastic protein found combined with starch in the endosperm of some cereals, notably wheat, rye, and barley. ... It has been suggested that this article or section be merged with Solution. ... Ethanol, also known as ethyl alcohol or grain alcohol, is a flammable, colorless chemical compound, one of the alcohols that is most often found in alcoholic beverages. ... In chemistry, a disulfide is an ion formed by sulfur atoms. ...

Some people are sensitive to gliadin due to disorders such as celiac disease or Crohn's disease. Coeliac disease (also termed non-tropical sprue, celiac disease and gluten intolerance) is an autoimmune disease characterised by chronic inflammation of the proximal portion of the small intestine caused by exposure to certain dietary gluten proteins. ... Diagram of the Human Intestine Crohns disease is a chronic inflammatory disease of the digestive tract and it can involve any part of it, from the mouth to the anus. ...