Table 1.
Amount of active WGA in wheat-derived products.
| Wheat Derived Products | WGA μg/g (±SD) | Reference Source |
|---|---|---|
| Wheat germ | 300 (±35) | Vincenzi et al., 2000 [42] |
| Wheat germ | 100–500 | Peumans and Van Damme, 1996 [39] |
| Semolina a | 4.0 (±1.0)–10.7 (±1.5) | Matucci et al., 2004 [43] |
| Flour a | 4.3 (±0.7)–4.4 (±1.0) | |
| Wholemeal flour a | 29.5 (±2.5)–50 (±5.5) | |
| Pasta a | ≤0.4 (±0.2)–3.2 (±0.2) | |
| Pasta cooked a | ≤0.3 (±0.2) | |
| Wholemeal pasta (enriched with wheat germ) | 40 (±2.7) | |
| Wholemeal pasta (enriched with wheat germ) cooked | Not detectable | |
| Wholemeal pasta a | 0–5.7 (±0.2) | |
| Wholemeal pasta cooked a | Not detectable | |
| Breakfast cereals a | 13–53 | Ortega-Barria et al., 1994 [41] |
a Values are obtained from more than one product and from different manufacturers.