Gliadine Chemische Eigenschaften,Einsatz,Produktion Methoden
S-S?tze Betriebsanweisung:
S22:Staub nicht einatmen.
S24/25:Berührung mit den Augen und der Haut vermeiden.
Verwenden
Gliadin from wheat has been used in
- peptic tryptic digestion to study the effect of?in vitro?gliadin challenge on biopsies from celiac disease (CD) patients on gluten-free diet (GFD)
- to prepare gliadin for antigliadin antibody assay
- as a standard for the quantification of gliadin levels to the picogram level by flow cytometry
Definition
A prolamin occurring in gluten, the protein of wheat, rye, and other grains. Wheat gliadin
has the following composition: 52.7% carbon, 17.7% nitrogen, 21.7% oxygen, 6.9% hydrogen,
1.0% sulfur. It is composed of 18 amino acids, 40% being glutamic acid. In
Allgemeine Beschreibung
Gluten consists of two families of prolamins, known as gliadin and glutenin. Gliadin is a strongly hydrophobic glycoprotein, with a very poor solubility. The gliadins can be further subdivided into α-gliadins, γ-gliadins and ω-gliadins (based on their order of mobility on electrophoresis at low pH).
Gliadine Upstream-Materialien And Downstream Produkte
Upstream-Materialien
Downstream Produkte
