1.麦醇溶蛋白,麦胶蛋白
2.醇溶谷蛋白
1.a simple cereal protein, e.g. from wheat or rye
1.Even if the chewing gum is swallowed, the gum base of the gliadin and glutenin can be digested, thus not harming the health.
它即使被咽下用麦胶蛋白和麦谷蛋白做的胶基也能被消化掉，不致于危害健康。
2.Significant variation was not found for SDS -PAGE patterns of high molecular weight glutenin subunit and Gliadin of sprouted wheat.
发芽处理的小麦高分子量麦谷蛋白亚基组成和醇溶蛋白电泳图谱均未发生变化。
3.Total protein, gliadin and gluten protein showed significant and positive correlation to sedimentation value and wet gluten content.
总蛋白、醇溶蛋白、贮藏蛋白含量均与沉淀值和湿面筋含量呈极显著正相关；
4.Total protein, gliadin showed a significant and positive correlation to the bread volume.
总蛋白、醇溶蛋白含量与面包体积呈显著正相关。
5.Genetic variability of gliadin in Triticum compactum Host.
醇溶蛋白遗传多样性分析。
6.There is sensitivity to gluten, which contains the protein gliadin, found in cereal grains wheat, oats, barley, and rye.
并对麸质过敏，因麸质中含有麦胶蛋白，此蛋白在小麦谷物中，燕麦、大麦和黑麦中存在。
7.Construction of Gliadin Fingerprints Database of the Main Wheat Cultivars Grown in North China
中国北方冬麦区主栽品种醇溶蛋白指纹图谱数据库的建立
8.Analysis of Principal Component and Cluster in Spring Wheat High-molecule-weight Glutenin Subunits and Gliadin Bands and Main Quality Traits
春小麦谷蛋白亚基、醇溶蛋白电泳谱带及主要品质指标的主成分分析和聚类分析
9.An Simplified Procedure of Polyacrylamide Gel Electrophoresis Applicable to the Study of the Gliadin of Wheat Seed
小麦种子醇溶蛋白聚丙烯酰胺凝胶电泳技术的简化研究
10.Genetic Heterogeneity and Diversity within and among Chinese Wheat Landraces as Revealed by Gliadin Composition
中国小麦地方品种内和品种间醇溶蛋白遗传多样性分析