Table 1.
Secondary structure content of natural and pretreated wheat gluten proteins (mean ± standard deviation).
| Pretreatment | β-Sheet (%) | α-Helix (%) | β-Turn (%) | α-Helix/β-Sheet |
|---|---|---|---|---|
| Control | 50.89 ± 0.02 c | 26.33 ± 0.14 b | 22.78 ± 0.14 b | 0.52 ± 0.00 b |
| DHT | 49.82 ± 0.29 d | 26.88 ± 0.11 a | 23.30 ± 0.18 a | 0.54 ± 0.01 a |
| AHT | 52.09 ± 0.31 a | 25.33 ± 0.08 d | 22.58 ± 0.23 b | 0.49 ± 0.00 d |
| UST | 51.36 ± 0.22 b | 26.00 ± 0.18 c | 22.64 ± 0.04 b | 0.51 ± 0.01 c |
DHT: dry heating treatment; AHT: aqueous heating treatment; UST: ultrasound treatment. The letters represent significant differences (p < 0.05) in the content of secondary structures of proteins.