Gliadin

Name:
Gliadin
Detailed information:
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. Insoluble in water, soluble in 70–90% alcohol, soluble in dilute acid and in alkali.

Use:

Chemical synthesis of spinal anesthetics, pharmaceutical preparations.