Table 5.
SE-HPLC fractions
| Line | Sonicated | SE-HPLC fraction* | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| F1 | F2 | F3 | F4 | F5 | F1/F2 | F3+F4/F1 | (F3+F4)/(F1+F2) | AT† | ||
| Transgenic L10.5 | Yes | 11.9 | 23.0 | 8.4 | 41.1 | 15.5 | 0.52 | 4.14 | 1.42 | 31.5 |
| Control L24.2 | Yes | 12.9 | 23.0 | 8.0 | 41.3 | 14.8 | 0.56 | 3.83 | 1.37 | 30.9 |
| Transgenic L10.5 | No | 8.7 | 18.8 | 8.9 | 45.9 | 17.7 | 0.46 | 6.30 | 1.99 | 27.7 |
| Control L24.2 | No | 7.5 | 17.3 | 8.9 | 48.5 | 17.7 | 0.43 | 7.67 | 2.31 | 25.8 |
*
F1–F5 values represent the area under the curve for each of the fractions defined by the Profilblé method that were separated by SE-HPLC. These fractions relate to different protein subunits extracted from the gluten macropolymer.
†
Calculations of the fractions and the total area under the curve (AT) are also presented.