TERMIUM Plus®
The Government of Canada’s terminology and linguistic data bank.
GLIADINE [2 records]
Record 1 - internal organization data 2010-12-23
Record 1, English
Record 1, Subject field(s)
- Biological Sciences
- Food Industries
Record 1, Main entry term, English
- glyadine
1, record 1, English, glyadine
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 CONT
Effect of bacterial exopolysaccharide xanthan on the wheat protein properties. Abstract: Exopolysaccharide xanthan has been studied for its effect on protein substances of dough and gluten isolated from meal of different wheat varieties. It is shown do strengthening of gluten removed from the dough to which was added xanthan (0.1-.50% of meal weight) is determined by the decrease of gluten protein solubility in 0.05 M acetic acid solution and 12% sodium salicilate solution. Gel chromatographic analyses of proteins has shown that xanthan addition to dough results in the changes of their fractional composition and molecular weight of definite fractions, in the increasing of molecular weight values of both glutenin and glyadine fractions. 1, record 1, English, - glyadine
Record 1, French
Record 1, Domaine(s)
- Sciences biologiques
- Industrie de l'alimentation
Record 1, Main entry term, French
- gliadine
1, record 1, French, gliadine
correct, feminine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 DEF
Protéine [prolamine] du blé. 2, record 1, French, - gliadine
Record number: 1, Textual support number: 1 CONT
Ce sont des protéines monométriques dans lesquelles les ponts disultures, quand ils existent, sont intramoléculaires [...] Elles contribuent à la viscosité et à l'extensibilité du gluten. 1, record 1, French, - gliadine
Record 1, Spanish
Record 1, Textual support, Spanish
Record 2 - internal organization data 2008-03-11
Record 2, English
Record 2, Subject field(s)
- Nutritive Elements (Biological Sciences)
- Grain Growing
- Biochemistry
Record 2, Main entry term, English
- gliadin
1, record 2, English, gliadin
correct
Record 2, Abbreviations, English
Record 2, Synonyms, English
- gliadine 2, record 2, English, gliadine
correct
Record 2, Textual support, English
Record number: 2, Textual support number: 1 DEF
The fraction of wheat flour proteins that can be dissolved in 70% solution of ethyl alcohol. 3, record 2, English, - gliadin
Record number: 2, Textual support number: 1 CONT
The fraction of gluten responsible for damaging the lining of the small intestine in coeliacs is gliadin. This is itself a mixture of proteins. Work is still in progress to identify the part of gliadin which is harmful to coeliacs, probably one or more of the alpha gliadins. 4, record 2, English, - gliadin
Record number: 2, Textual support number: 1 OBS
gliadin: term used at the Canadian Grain Commission. 5, record 2, English, - gliadin
Record 2, French
Record 2, Domaine(s)
- Éléments nutritifs (Sciences biologiques)
- Culture des céréales
- Biochimie
Record 2, Main entry term, French
- gliadine
1, record 2, French, gliadine
correct, feminine noun
Record 2, Abbreviations, French
Record 2, Synonyms, French
- glyadine 2, record 2, French, glyadine
correct, feminine noun
Record 2, Textual support, French
Record number: 2, Textual support number: 1 DEF
Fraction de protéines de la farine de blé soluble dans une solution de sel diluée. 3, record 2, French, - gliadine
Record number: 2, Textual support number: 1 CONT
Le blé et le seigle contiennent une protéine complexe, le gluten, qui est un mélange de gliadine et de glutéline. 4, record 2, French, - gliadine
Record number: 2, Textual support number: 1 OBS
gliadine : terme en usage à la Commission canadienne des grains. 2, record 2, French, - gliadine
Record 2, Spanish
Record 2, Textual support, Spanish
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