Gliadin the formation of gluten. They are slightly soluble in ethanol and contain only intramolecular disulfide links. They also cause some of the best examples of food-derived pathogenesis. People with gluten-sensitive enteropathy (the severe form of which is celiac disease) are sensitive to α, β, and γ gliadins. Those with WD urticaria and Baker's asthma are sensitive to ω-gliadins. Gliadin can also serve as a useful delivery method for sensitive enzymes (such as superoxide dismutase, which is fused with gliadin to form glisodin) – this helps protect them from stomach acids that cause breakdown. For useful description of the gliadins see:
Wheat gluten (food) 蛋 (tan, from 蛋白 (tanpaku, "protein")). The meaning of the word "seitan" has undergone a gradual evolution. The initial product, imported from Japan in 1969 was a very salty seasoning, the color of soy sauce, sold in a small glass jar or plastic pouch, to be used as a seasoning for brown rice. The name gradually came to refer to any wheat gluten seasoned with soy sauce. The people most responsible for this change are Nik and Joanne Amartseff, who invented Tan Pups in 1972 and John Weissman, who in 1974 invented Wheatmeat (first meatballs then cutlets made of seitan)