Table 1 Gliadin content in thirteen different wheat cultivars.
No | Wheat cultivar | Wheat species | Total gliadin mg/ml extract of wheat determined on the basis of R5 | Gliadin content in wheat (mg/g) | Protein content in wheat(%) | Gliadin content/Protein content(%) |
|---|---|---|---|---|---|---|
1 | R | bread | 3.27 | 65.4 | 11.4 | 57.4 |
2 | Z | bread | 2.825 | 56.5 | 13.8 | 40.94 |
3 | K | bread | 2.64 | 52.8 | 12.8 | 41.25 |
4 | D | durum | 1.28 | 25.6 | 11.2 | 22.86 |
5 | Zi | durum | 1 | 20 | 11.2 | 17.86 |
6 | P | bread | 3.24 | 64.8 | 11.6 | 55.86 |
7 | Pa | bread | 2.76 | 55.2 | 12 | 46 |
8 | So | bread | 2.88 | 57.6 | 13.4 | 42.99 |
9 | S | bread | 3.54 | 70.8 | 12 | 59 |
10 | B | durum | 1 | 20 | 11.2 | 17.86 |
11 | T | bread | 2.88 | 57.6 | 12 | 48 |
12 | Lj | bread | 2.1 | 42 | 12 | 35 |
13 | E | bread | 2.52 | 50.4 | 9.6 | 52.5 |