Gliadin vs. Glutin — What's the Difference?

Gliadin (a type of prolamin) is a class of proteins present in wheat and several other cereals within the grass genus Triticum. Gliadins, which are a component of gluten, are essential for giving bread the ability to rise properly during baking.

Synonym of gliadin

Any of several prolamin proteins present in wheat grains, and constituting a component of wheat gluten. Gliadins can cause celiac disease in susceptible individuals by inducing a destructive immune response in the small intestine.

Same as Gliadin.

A minor protein (along with gluten and glutelin) in wheat; it may cause a toxic reaction in some people.

Sometimes synonymous with Gelatin.

Vegetable glue or gelatin; glutin. It is one of the constituents of wheat gluten, and is a tough, amorphous substance, which resembles animal glue or gelatin.