Gliadin is a prolamin occurring in gluten, the protein of wheat, rye, and other grains. 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 alpha-gliadins, gamma-gliadins and omega-gliadins.
Molecular Weight:
631.677
Purity:
Protein content 80%
CAS Number:
[9007-90-3]
Formula:
C29H41N7O9
Target:
Others
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