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:
Protein adulteration in China for human or animal consumption, to detention without physical examination, including: wheat gluten, rice gluten, rice protein, rice protein concentrate, corn gluten, corn gluten meal, corn by-products, soy protein, soy gluten, proteins (includes amino acids and protein hydrolysates), and mung bean protein. In a teleconference with reporters on 1 May, officials from the FDA and U.S. Department of Agriculture said that between 2.5 and 3 million people in the United States had consumed chickens that had consumed feed containing contaminated vegetable protein from China. Reports that melamine has been added as a binder in animal feed manufactured in North America