Table 1.
Composition of gluten and pepgluten. ATIs: α-amylase/trypsin-inhibitors.
| Constituent | Gluten | Pepgluten |
|---|---|---|
| (mg/g) 1 | (mg/g) 1 | |
| Crude protein (nitrogen × 5.7) | 718.8 ± 1.8 A | 707.1 ± 2.5 A |
| Starch | 107.7 ± 3.5 A | 104.2 ± 1.0 A |
| Water | 62.3 ± 0.3 A | 59.2 ± 1.9 B |
| Fat | 41.5 ± 2.7 A | 46.6 ± 0.7 A |
| Dietary fiber | 49.6 ± 4.7 A | 40.5 ± 4.3 A |
| Ash | 7.9 ± 0.1 A | 10.9 ± 0.1 B |
| Residue | 12.2 | 31.5 |
| Gluten 2 | 646.6 ± 34.8 A | 372.0 ± 36.3 B |
| ATIs (sum) | 32.6 A | 22.4 B |
| ATI 0.19 + 0.53 | 10.5 ± 1.6 A | 10.6 ± 1.4 A |
| ATI 0.28 | 2.0 ± 0.2 A | 1.9 ± 0.1 A |
| ATI CM2 | 1.7 ± 0.3 A | 1.6 ± 0.1 A |
| ATI CM3 | 11.9 ± 0.4 A | 2.7 ± 0.1 B |
| ATI CM16 | 6.5 ± 1.1 A | 5.6 ± 0.9 A |
1 Results are given as mean ± standard deviation of triplicate determinations and different superscript letters designate significant differences between the two samples (one-way analysis of variance (ANOVA), Tukey’s test, p < 0.05, 2 Gluten content determined by R5 competitive enzyme-linked immunosorbent assay (ELISA).