Title: Gliadin
CAS Registry Number: 9007-90-3
Literature References: A simple protein, one of the prolamins, derived from the gluten of wheat, rye, etc. May contain up to 43% glutamine (C.A. 50, 15792a (1956)). Studies on the physical nature of gliadin: Holme, Briggs, Cereal Chem. 36, 321 (1959). Use of deamidized gliadin in food products: McDonald, US 3030211 (1962 to USDA).
Properties: Practically insol in water, abs alcohol, and other neutral solvents. Sol in 70-80% alcohol, dil acid, dil alkali.

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