Table 2.

Summary values of AX amount and intrinsic viscosity from HPSEC profiles of WE‐AX and AE‐AX fractions

Sample	WE‐AX						AE‐AX
	mg/g flour dwt			[η] mL/g			mg/g flour dwt			[η] mL/g
	A	H	H/A %	A	H	H/A %	A	H	H/A %	A	H	H/A %
Cadenza	4.77			541			9.66			705
GT43_2‐3	3.38a	1.18a	35%a	550a	289a	53%a	11.18	3.67	33%	692	415	60%
GT43_2‐5	5.42	1.80	33%	366	240	65%	11.47	4.51	39%	681	505	74%
GT43_2‐6	4.77	2.75	58%	328	315	96%	9.65	6.39	66%	667	530	80%
GT47_2‐1	3.94a	1.69a	43%a	556a	371a	67%a	10.94	6.25	57%	698	595	85%
GT47_2‐1s	4.82	1.80	37%	454	271	60%	11.41	6.07	53%	802	630	79%
GT47_2‐4	4.80a	1.49a	31%a	526a	469a	89%a	9.86	3.95	40%	705	502	71%
GT47_2‐7	5.19	2.65	51%	421	198	47%	13.00	5.91	45%	868	538	62%
XAT1‐1	5.78	4.51	78%	309	268	87%	11.27	10.57	94%	680	652	97%
XAT1‐2	5.76	4.40	76%	266	234	88%	10.83	8.59	79%	716	598	84%
XAT1‐3	5.47	3.91	72%	378	293	78%	8.20	9.27	113%	654	645	99%

Amounts are from the integral of concentration profiles, corrected for loadings to express per unit flour. Intrinsic viscosity [η] values are averages calculated as integral of amount x [η] for each point, divided by total amount. Values are average of results from two extractions.

^athese values were previously published in Lovegrove et al. (2013) and are included here for ease of comparison.