gliadin

gliadin的音标为[gli:dɪn]，基本翻译为“麸质”，速记技巧为：gl（看作gluten，麸质）+adin（看作蛋白质）。

Gliadin的英文词源可以追溯到拉丁语“gluten”，意为“黏着”。Gliadin是面粉中的一种蛋白质，也是面筋的主要成分。

Gliadin的变化形式包括其复数形式“gliadins”和过去式、过去分词形式“gliadinized”。

与gliadin相关的单词有“gluten”（面筋），“gluten-free”（无面筋的），“gluten intolerance”（面筋不耐受）等。这些单词都与gliadin有关，因为面筋是由gliadin和其他蛋白质组成的。

在英语中，gliadin的应用非常广泛，特别是在食品工业中，因为它对于制作面包和饼干等烘焙食品非常重要。同时，gliadin也是医学领域的重要蛋白质，因为它与某些疾病有关，如乳糜泻。

Gliadin常用短语：

1. gliadin-rich 富含 gliadin 的

2. gliadin-containing 含 gliadin 的

3. in gliadin 研究 gliadin

4. gliadin antibodies 谷蛋白抗体

5. gliadin-induced 谷蛋白引起的

6. gliadin-reactive T cells 谷蛋白反应性 T 细胞

7. wheat gliadin 小麦谷蛋白

双语例句：

1. Some people have an allergic reaction to wheat gliadin. 一些人对小麦谷蛋白有过敏反应。

2. Wheat gliadin is a major component of wheat gluten, which is used in the production of dough and other food products. 小麦谷蛋白是小麦筋（面筋）的主要成分，用于制作面团和其他食品。

3. The presence of gliadin in the vaccine may have caused some people to have allergic reactions. 疫苗中含有的谷蛋白可能引起一些人的过敏反应。

4. Wheat gliadin is a complex mixture of proteins that can cause allergic reactions in some individuals. 小麦谷蛋白是一种复杂的蛋白质混合物，可以引起一些个体过敏反应。

5. The discovery of wheat gliadin has opened up new avenues for research into the causes and treatment of gluten intolerance. 对小麦谷蛋白的发现为研究麸质不耐受的病因和治疗开辟了新的途径。

6. Wheat gliadin is a protein that is found in wheat and other related grains. 小麦谷蛋白是在小麦和其他相关谷物中发现的蛋白质。

7. The problem with wheat gliadin is that it can cause allergic reactions in some people who have never had any problems with gluten before. 小麦谷蛋白的问题在于它会导致一些人过敏，这些人以前从未对麸质有过任何问题。

英文小作文：

Wheat Gliadin: An Important Component of Celiac Disease

Wheat gliadin, a complex mixture of proteins, plays a significant role in celiac disease, a common disorder that affects the small intestine and causes digestive problems when gluten is consumed. Gliadin is found in wheat, rye, barley, and other related grains, and it can cause an immune response in individuals who are sensitive to it.

The presence of gliadin in the gut lining triggers an inflammatory response that can damage the intestinal tissue and lead to symptoms such as bloating, diarrhea, and constipation. Although celiac disease is relatively rare, it can be a serious condition that requires lifelong management and adherence to a gluten-free diet to avoid complications.

For individuals who suffer from celiac disease or gluten intolerance, adhering to a gluten-free diet can be challenging, but it is essential for maintaining health and well-being. Wheat gliadin is just one of the many components of gluten that must be avoided to ensure optimal health outcomes.