Durum wheat semolina Einkorn
flour
100%-semolina pasta 30%-einkorn pasta 50%-einkorn pasta 100%-einkorn pasta
LPP+SPP 28.7% A
(5469.2µV.s)
33.6% B
(6047.95µV.s)
31.1% C
(6939.35µV.s)
33.5% B
(7641.7µV.s)
35% D
(5762.45µV.s)
36% D
(6746.6µV.s)

LMP
48.55% A
(8898.25µV.s)
38.03% B
(6553.45 µV.s)
49.35% A
(10603.9µV.s)
46.39% C
(9990.3 µV.s)
42.5% D
(7632.55µV.s)
40.74% D
(7119.85µV.s)
SMP 22.75% A
(4214.75µV.s)
28.37% B
(4993.05µV.s)
19.55% C
(4260.05µV.s)
20.11% C
(4449.8 µV.s)
22.5% A
(4294.95µV.s)
23.26% D
(4166.5 µV.s)
Total area 100%
(18582.2 µV.s)
A
100%
(17594.45µV.s)
A
100%
(21803.3µV.s)
B
100%
(22081.8 µV.s)
B
100%
(14641.2 µV.s)
C
100%
(18032.9 µV.s)
A
A,B,C,D=ρ<0.001
Table 2: Percentage values of peak areas computed from SE-HPLC profiles of extractable proteins.