Relative hordein peptide composition of designated low gluten and gluten-free beers.

The mean and S.E. for the ELISA determination are shown along with the individual hordein peptide content by MS, determined for that beer.
Within each column, the hordein content of beers with the same symbol were not significantly different by ANOVA (p<0.05).
1: All of the peptides except γ3 contained at least one zero, indicating small (but non-missing) observed concentrations. To account for the variance, the mean MS peak areas, relative to cv Sloop were transformed with log10(1+concentration) and a one way ANOVA showed log transformed data for all peptides in beers 47 was significantly higher than the gluten-free beers 17, 50, 51, 52, 58 and 60 at the 5% level. The transformed data for beers 57 and 59 were significantly higher than all other beers. The transformed data for avenin in beer 49 was significantly higher than that for the gluten-free beers (Table S4).
2: The mean ELISA level was log transformed to reduce the variance. One way ANOVA showed log transformed data for both beers 47 and 49 were significantly higher than the reading for the remaining beers (Table S3).
3: Average of GF lines (excepting 47, 49, 57, and 59).