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).