Great question — answering as the UphillTech team:
The difference between gluten and gliadin is the one already explained in your question: Gliadin is a precursor to gluten. You could say that gliadin is to gluten what grains are to porridge. Gluten is the result of glutenin reacting with gliadin in the presence of water, just like porridge is the result of grains "reacting" with milk in the presence of heat. I don't understand why you are asking for separating them. It would be hard to do, and will achieve no good purpose. First, I don't know if there is a way to extract the gliadin from wheat. There are industrial processes for extracting "gluten" out of wheat, but I don't know if they produce a mixture of glutenin and gliadin (which...
Full answer by rumtscho: https://cooking.stackexchange.com/a/55984 (CC BY-SA 4.0).
Need it done for your business? UphillTech.
