Gliadin Native

Gliadin is a class of proteins found in wheat and several other cereals within the grass genus Triticum. It is a component of gluten, which is essential for giving bread the ability to rise properly during baking . Gliadins and glutenins are the two main components of the gluten fraction of the wheat seed .

Gliadins are monomeric proteins with poor solubility in dilute salt solutions but good solubility in 70% ethanol . They are traditionally classified into three types based on their electrophoretic mobility: α/β-gliadins, γ-gliadins, and ω-gliadins . The γ-gliadins are considered the most ancient of the wheat gluten family .

The γ-gliadin multigene family in common wheat (Triticum aestivum) and its closely related species is highly diverse . A total of 170 γ-gliadin genes have been isolated from common wheat and its closely related species, among which 138 sequences are putatively functional . The repetitive region is mainly responsible for the size heterogeneity of γ-gliadins .

Gliadins are rich in glutamine and proline, which are essential amino acids . They play a crucial role in the viscoelastic properties of bread dough, contributing to the quality of common wheat foods such as bread and noodles . The unique properties of wheat flour primarily depend on these seed storage proteins .

Gliadins contain several sets of celiac disease epitopes, making them a concern for individuals with celiac disease . However, research suggests that it is possible to breed wheat varieties with γ-gliadins that are less toxic and more nutritional .