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. 2024 Oct 2;13(19):3145. doi: 10.3390/foods13193145

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© 2024 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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RP-HPLC separation of glutenins and gliadin in control flour before and after treatments: (a) area of total glutenins, HMW-GS and LMW-GS, (b) ratios between HMW-GS control flour/HMW-GS treatment, LMW-GS flour/LMW-GS treatment, and HMW/LMW-GS, (c) area of each gliadin fraction, (d) relation of gliadins fraction and total gliadin. Legend: Different letters (uppercase/lowercase) or symbols indicate different means according to Tukey’s test (p < 0.05). Vertical bars indicate the standard deviation. No process = control flour.