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Table 2 Relative content of glutenins and gliadins by RP-UPLC

From: Deletion of high-molecular-weight glutenin subunits in wheat significantly reduced dough strength and bread-baking quality

 

HMW-GS%

LMW-GS%

Gluteninsa

ω-gliadin%

α/β-gliadin%

γ-gliadin%

Gliadinsa

Bobwhite

48.8 ± 1.2**

51.2 ± 0.9**

6112.3 ± 128.3**

20.5 ± 0.7*

54.3 ± 1.3*

25.2 ± 0.5*

17,775.0 ± 689.3**

LH-11

0

100

2714.6 ± 46.2

25.8 ± 1.1

50.7 ± 1.4

23.5 ± 0.6

30,017.1 ± 942.2

  1. a The peak area (1000 uV/S) of total glutenins and gliadins*Statistical significance was determined by a Student’s t-test at P < 0.05** Statistical significance was determined by a Student’s t-test at P < 0.01
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BMC Plant Biology

ISSN: 1471-2229

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