omegagliadin

Omega gliadin, or omegagliadin, is a class of gluten proteins known as gliadins, part of the storage prolamins in wheat and related cereals. Like other gliadins, omega gliadins are rich in glutamine and proline and are soluble in alcohol but not in water. They contribute to the viscoelastic properties of dough by interacting with glutenin proteins to form the gluten network.

Omega gliadins form a diverse group of polypeptides encoded by members of the gliadin gene family. In common bread wheat, these genes are distributed on several chromosomes, and the omega class is distinguished by characteristic sequence motifs and amino acid patterns that influence how the proteins interact in gluten, as well as their solubility and immunogenic potential.

From a food-technology perspective, the balance between omega gliadins and other gluten proteins (alpha, beta, gamma gliadins and glutenins) affects dough extensibility and gas retention, influencing bread volume and crumb texture.

Health considerations: Some omega gliadin proteins include epitopes capable of triggering immune or allergic reactions in susceptible individuals. A particular member, omega-5 gliadin, is a well-established allergen linked to wheat-dependent exercise-induced anaphylaxis. In celiac disease, most immunogenic epitopes are found in alpha, beta, and gamma gliadins, but omega gliadins can contribute to gluten sensitivity in some patients.

Diets and labeling: People with celiac disease or wheat allergy typically avoid gluten-containing grains; gluten-free products may be processed to remove or reduce wheat-derived proteins, including omega gliadins, but cross-contamination remains a concern.