Table 1. Classification of gluten proteins based on structural properties and aggregation state (33)

	Structure (Tatham et al)		Aggregation state (Osborne)
	S1)-rich prolamins	S-poor prolamins	HMW2) prolamins	Prolamins	Glutelins
Wheat	a-Gliadins g-Gliadins	v-gliadins		Gliadins	Glutelins
	B-type LMW3) glutenins	D-type LMW glutenins
	C-type LMW glutenins
Rye	g-Secalins	v-secalins	HMW secalins	Secalins	Glutelins
Barley	g-Hordeins	C hordeins	D hordeins	Hordeins	Glutelins
	B Hordeins
Oat	avenins4)			Avenins	Glutelins

¹⁾S, sulphur.
²⁾HMW, high molecular weight.
³⁾LMW, low molecular weight.
⁴⁾Existence of subgroups uncertain.