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Gliadin is a prolamin occurring in gluten, the protein of wheat, rye, and other grains. 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. The gliadins are also involved in the pathogenesis of celiac disease.
| Molecular Weight | 631.677 |
| Formula | C29H41N7O9 |
| CAS Number | 9007-90-3 |
| Form | Powder |
| Storage |
Powder -20°C 3 years ; 4°C 2 years In solvent -80°C 6 months ; -20°C 1 month |
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