Benefits and Limitations of Lab-on-a-Chip Method over Reversed-Phase High-Performance Liquid Chromatography Method in Gluten Proteins Evaluation

Table 6

Correlation coefficients between relative amounts of gliadin subunits (α + γ and ω) and glutenin subunits (LMW and HWM) determined by LoaC and RP-HPLC methods^a.

	% ω LoaC^b	% α + γ LoaC^b	% HMW LoaC^c	% LMW LoaC^c	% HMW/LMW LoaC	% HMW LoaC total^d
% ω HPLC^b	−0.127
% α + γ HPLC^b		−0.118
% HMW HPLC^c			0.338^*
% LMW HPLC^c				0.341^*
% HMW/LMW HPLC					0.308
% HMW HPLC total^d						0.554^***

Values are means (); , .
^bExpressed as relative amount: percentage of individual α + γ and ω area to total area of gliadins.
^cExpressed as relative amount: percentage of individual LMW and HMW area to total area of glutenins.
^dExpressed as relative amount: percentage of individual HMW area to total HMW area.