RP-HPLC chromatograms of prolamin extracts from different oat varieties and bread wheat (BW208).

<p>(A) Gliadin and gliadin-like extracts from four oat varieties and bread wheat used as reference. (B) Glutenin and glutenin-like extracts from oat varieties and bread wheat used as reference. ω, ω-gliadins and ω-gliadin-like fraction; α, α-gliadins and α-gliadin-like fraction; γ, γ-gliadins and γ-gliadin-like fraction; HMW, high-molecular-weight glutenin subunit (HMW-GS) and HMW-GS-like fraction; LMW, low-molecular-weight glutenin subunit (LMW-GS) and LMW-GS-like fraction. mAU (210 nm), milliunits of absorbance at 210 nm; min, retention time in minutes.