Gliasejtekben

Gliasejtekben, also known as gliadin, is a group of proteins found in wheat, barley, and rye. These proteins are responsible for the elastic and sticky properties of gluten, which is a complex mixture of gliadins and glutenins. Gliadins are soluble in alcohol and water, and they are the primary component of gluten that is responsible for the formation of a viscoelastic network when mixed with water. This network is what gives dough its characteristic properties, such as its ability to stretch and trap gases, which is essential for the leavening process in bread making.

Gliadins are composed of two types of proteins: alpha-gliadins and gamma-gliadins. Alpha-gliadins are further divided into two subclasses: omega-gliadins and high-molecular-weight gliadins. Gamma-gliadins are smaller and more soluble than alpha-gliadins. The structure of gliadins is characterized by a series of repeats of the amino acid sequence PQQP, which is thought to be important for the formation of the viscoelastic network.

Gliadins play a crucial role in the baking process. When flour is mixed with water, the gliadins form a network that traps air and water, creating a spongy structure. As the dough is kneaded and stretched, the gliadin network continues to form and strengthen, contributing to the dough's elasticity and ability to rise. During baking, the gliadin network helps to retain the structure of the bread, preventing it from becoming too dense or crumbly.

Gliadins are also involved in the formation of gluten, which is a critical component of wheat-based foods. Gluten is a complex mixture of gliadins and glutenins, and it is responsible for the unique texture and mouthfeel of wheat-based products. Gliadins are particularly important in the formation of gluten because they are more soluble and can form a network more easily than glutenins.

Gliadins are also of interest in the field of medicine and nutrition. Some people with celiac disease have an immune response to gliadins, which can cause damage to the small intestine. Gliadins are also a potential allergen in people with wheat allergy. However, gliadins are also a source of protein and other nutrients, and they are used in some dietary supplements and functional foods.