Gliadin-like, glutenin-like, and total prolamin contents of oat varieties.

Gliadin-like and glutenin-like were determined by RP-HPLC. α, α-gliadin-like fraction protein content; γ, γ-gliadins-like fraction protein content; Total, total gliadin-like protein content; LMW, low-molecular-weight glutenin-subunit-like (LMW-GS-like) fraction protein content; gli/glu, ratio total gliadin-like content/total glutenin-like content. Values within the same column followed by the same letter are not significantly different at P