Gliadin from wheat is primarily used in research and development, particularly in the study of celiac disease and gluten sensitivity. It serves as a key antigen in diagnostic tests to detect immune responses in individuals with these conditions. Additionally, gliadin is utilized in food science to understand gluten's role in dough elasticity and baking properties. It also finds application in the development of gluten-free products by helping to analyze and replicate the texture and structure of gluten-containing foods. In biotechnology, gliadin is studied for its potential in drug delivery systems due to its unique protein properties.