Description

Gliadin CAS NO 9007-90-3 is a group of prolamins, or storage proteins, found in wheat and other cereals. It is a key component of gluten, responsible for the viscoelastic properties essential in dough formation and baking. This protein is of significant interest to the food science, biomedical research, and nutraceutical industries. Its unique functional and immunological properties make it a critical material for product development and scientific study.

Application

• Food Science & Ingredient Development: Used as a model protein to study gluten functionality, texture modification, and the development of specialized baked goods or meat analogs.
• Biomedical & Clinical Research: Serves as a primary antigen in studies of Celiac disease pathogenesis, autoimmune responses, and the development of diagnostic assays and therapeutic strategies.
• Nutraceutical & Supplement Formulation: Investigated for controlled-release drug delivery systems and as a source of bioactive peptides with potential health benefits.
• Material Science: Explored for creating biodegradable films, edible coatings, and micro/nanoparticles due to its film-forming and encapsulation capabilities.
• Analytical Standards & Reagents: Supplied as a high-purity reference standard for quality control in food testing laboratories and immunological research.
• Cosmetic & Personal Care: Evaluated for its film-forming and conditioning properties in hair care and skincare formulations.

Basic Information

Product Name	Gliadin
CAS No.	9007-90-3
Molecular Formula	N/A (Protein Mixture)
Molecular Weight	~30,000 - 75,000 Da (Heterogeneous mixture)
Synonyms	Wheat Gliadin; α-Gliadin; ω-Gliadin; γ-Gliadin; Gluten Protein Fraction; Prolamin (from Wheat); Wheat Prolamin; Triticum Aestivum Gliadin; Gliadin (from Wheat); Wheat Storage Protein
EINECS	Contact for details

Quality Control

Our Gliadin is produced and handled under strict quality management protocols. Each batch undergoes rigorous analytical testing to ensure identity, purity, and consistency. We provide comprehensive Certificates of Analysis (COA) detailing key parameters such as protein content, solubility profile, and purity by electrophoresis or HPLC. Specifications can be tailored to meet the requirements of research-grade, food-grade, or other specialized applications.

Storage

Preserve in a tightly closed container, protected from light. Store in a cool, dry place at 2-8°C for long-term stability. This product is hygroscopic (moisture-sensitive); ensure the container is sealed tightly after each use to prevent absorption of atmospheric moisture.

Specification

Item	Specification
Appearance	Off-white to pale yellow powder
Identification (IR)	Conforms to standard
Protein Content (N x 5.7)	≥ 85.0%
Loss on Drying	≤ 8.0 %
Solubility	Soluble in 70% aqueous ethanol
Purity (Electrophoresis)	Major bands corresponding to α/β, γ, and ω-gliadins

Note: Specifications can be tailored. Please contact us for the detailed technical data sheet of a specific grade.