Gliadin from wheat, 25 g

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 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

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