Gliadin (CAS 9007-90-3)
CAS Number:
9007-90-3
For Research Use Only. Not Intended for Diagnostic or Therapeutic Use.
* Refer to Certificate of Analysis for lot specific data.
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Gliadin is a protein found in wheat and other grains, known for its ability to interact with other proteins and form a network that gives dough its elasticity and strength. Gliadin is used as a model protein for studying protein-protein interactions and investigating the structural and functional properties of gluten proteins. Its mechanism of action involves binding to other proteins, particularly glutenins, to form a complex network that contributes to the viscoelastic properties of dough. Gliadin′s role in the formation of this network is of interest in understanding the molecular basis of dough quality and in developing strategies for modifying the properties of gluten proteins for various.
Gliadin (CAS 9007-90-3) References
- Gliadin cytotoxicity and in vitro cell cultures. | Elli, L., et al. 2003. Toxicol Lett. 146: 1-8. PMID: 14615062
- Insights into gliadin supramolecular organization at digestive pH 3.0. | Herrera, MG., et al. 2018. Colloids Surf B Biointerfaces. 165: 363-370. PMID: 29525696
- Green Tea Polyphenols Mitigate Gliadin-Mediated Inflammation and Permeability in Vitro. | Van Buiten, CB., et al. 2018. Mol Nutr Food Res. 62: e1700879. PMID: 29704403
- Gliadin effect on the oxidative balance and DNA damage: An in-vitro, ex-vivo study. | Monguzzi, E., et al. 2019. Dig Liver Dis. 51: 47-54. PMID: 30055963
- Gliadin intake induces oxidative-stress responses in Caenorhabditis elegans. | Lim, SD., et al. 2018. Biochem Biophys Res Commun. 503: 2139-2145. PMID: 30097270
- Intestinal absorption of the wheat allergen gliadin in rats. | Yokooji, T., et al. 2019. Allergol Int. 68: 247-253. PMID: 30559050
- Effect of glutenin and gliadin modified by protein-glutaminase on retrogradation properties and digestibility of potato starch. | Chen, B., et al. 2019. Food Chem. 301: 125226. PMID: 31357003
- Induction of Oral Tolerance by Pepsin-Digested Gliadin Retaining T Cell Reactivity in a Mouse Model of Wheat Allergy. | Li, X., et al. 2020. Int Arch Allergy Immunol. 181: 446-455. PMID: 32299080
- Characterization of gliadin, secalin and hordein fractions using analytical techniques. | Rani, M., et al. 2021. Sci Rep. 11: 23135. PMID: 34848764
- Persimmon tannin unevenly changes the physical properties, morphology, subunits composition and cross-linking types of gliadin and glutenin. | Du, J., et al. 2022. Food Chem. 387: 132913. PMID: 35421646
- How Do Phenolic Acids Change the Secondary and Tertiary Structure of Gliadin? Studies with an Application of Spectroscopic Techniques. | Welc, R., et al. 2022. Int J Mol Sci. 23: PMID: 35682729
- Functional and structural properties of gliadin as influenced by pH, extraction protocols, and wheat cultivars. | Rani, M., et al. 2023. Int J Biol Macromol. 234: 123484. PMID: 36731704
- Relation between gliadin structure and coeliac toxicity. | Wieser, H. 1996. Acta Paediatr Suppl. 412: 3-9. PMID: 8783747
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| Product Name | Catalog # | UNIT | Price | Qty | FAVORITES | |
Gliadin, 25 g | sc-505909 | 25 g | $380.00 |