Tom, I read that as Gliadin is the name of the Gluten in wheat and that there is 69% total protein in wheat. They are mutually exclusive...
If you are right then they are not mutually exclusive since total protein includes gluten.
But raw wheat is something like 8-15% protein, not 69%. Good malting barley is around 11-12% protein.
Also, they named the table "Type and Percentage of Gluten In Different Grains (in order)" Note the "percentage of gluten" part of that. They are saying that 69% of the total protein is gluten. They are also saying that the type of gluten is gliadin. Here is the problem - gliadin is a component
of wheat gluten, but it is not 69% of the gluten or of the total protein.
Gluten is made up of several types of protein that go by different names. Gliadin (and the others listed, including zein
from corn) are the prolamin component of gluten from that grain. Glutenin is in the glutelin family of proteins, and is a major component of the total protein and of gluten.
If you look at the table below you'll see that, under the conditions they tested, gliadin accounted for ~23% of protein content, and glutenin ~40%.http://jxb.oxfordjournals.org/content/64/12/3627/T2.expansion.html
So I'm still going with that table being inaccurate. And misleading. And it has a typo.