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. 2021 Sep 29;8:702352. doi: 10.3389/fnut.2021.702352

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Copyright © 2021 Gell, Bugyi, Florides, Birinyi, Réder, Szegő, Mucsi, Schall, Ács, Langó, Purgel, Simon, Varga, Vida, Veisz, Tömösközi and Békés.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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The typical SE-HPLC profile of the total oat protein extract (T) and 70% ethanol extract of oat flour (E). AU, absorbance units at 210 nm, P1-P5- polymer fraction, P6-avenins, and P7-P10-monomer globulins.