Table 1.
Relative proportions of the protein secondary structure of chicken with different cooking methods.
| Cooking Methods | Secondary Structure Proportions (%) | |||
|---|---|---|---|---|
| α-Helix | β-Sheet | β-Turn | Random Coil | |
| R | 40.41 ± 0.24 a | 12.14 ± 0.17 e | 7.25 ± 0.18 a | 40.20 ± 0.26 a |
| BO | 35.41 ± 0.83 b | 43.57 ± 0.38 c | 3.39 ± 0.38 c | 17.63 ± 0.08 c |
| RS | 34.50 ± 0.85 b | 41.25 ± 0.17 d | 3.77 ± 0.50 c | 20.48 ± 1.41 c |
| MW | 35.30 ± 1.38 b | 42.27 ± 0.52 cd | 3.41 ± 0.33 c | 19.03 ± 1.19 c |
| SF | 14.11 ± 0.74 c | 50.75 ± 0.95 b | 5.17 ± 0.37 b | 29.97 ± 1.90 b |
| DF | 14.99 ± 0.19 c | 52.61 ± 0.33 a | 6.03 ± 0.06 b | 26.38 ± 0.09 b |
Values are shown as means ± SD (standard deviation) from triplicate determinations. R: uncooked raw meat. BO: boiling. RS: roasting. MW: microwaving. SF: stir-frying. DF: deep-frying. Different lowercase letters indicate statistically significant differences within a column (p < 0.05).