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Table 1 Heterogeneity of the α− and γ−gliadins in wheat: their sedimentation coefficients and relative abundance

From: Can dietary fibre help provide safer food products for sufferers of gluten intolerance? A well-established biophysical probe may help towards providing an answer

gliadin fraction

gliadin subfraction

so20,w(S)

proportion in fraction

α

α0.8

0.80±0.05

62%

 

α1.9

1.90±0.05

18%

 

α2.5

2.50±0.05

20%

γ

γ1.2

1.20±0.10

83%

 

γ2.8

2.80±0.05

12%

 

γ4.6

4.60±0.13

5%

  1. Adapted, with permission of Springer, from [20].
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BMC Biophysics

ISSN: 2046-1682

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