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

Konic-Ristic et al. BMC Immunology 2009 10:32   doi:10.1186/1471-2172-10-32