. 2024 Jan 14;13(2):263. doi: 10.3390/foods13020263

Table 2.

Total percentage areas of different secondary structures in the Amide I region of proteins in 4% and 8% protein MPC suspensions subjected to heat and shear treatments.

Protein (%)	Temp. (°C)	Shear Rate (s⁻¹)	α-Helix (1646–1664 cm⁻¹)	Total β-Sheet (1615–1637/1682–1700 cm⁻¹)	Total β-Turns (1665–1681 cm⁻¹)	Random (1638–1645 cm⁻¹)
4	25	0	5.4 ± 0.2 ^e	43.1 ± 0.1 ⁿ	8.9 ± 0.1 ^j	42.6 ± 0.3 ^b
	90	0	4.1 ± 0.1 ^h	47.2 ± 0.3 ^l	7.4 ± 0.4 ^k	41.3 ± 0.1 ^c
		100	2.0 ± 0.3 ^l	52.7 ± 0.4 ⁱ	6.4 ± 0.1 ^m	38.9 ± 0.2 ^d
		1000	3.8 ± 0.5 ⁱ	46.8 ± 0.2 ^m	12.0 ± 0.1 ^e	37.4 ± 0.1 ^e
		1500	7.7 ± 0.1 ^b	48.8 ± 0.2 ^k	12.2 ± 0.1 ^e	31.3 ± 0.4 ^f
	121	0	3.2 ± 0.1 ^j	69.9 ± 0.3 ^b	15.8 ± 0.4 ^b	11.1 ± 0.3 ^p
		100	5.4 ± 0.4 ^e	67.4 ± 0.1 ^d	13.3 ± 0.2 ^d	13.9 ± 0.5 ⁿ
		1000	4.8 ± 0.1 ^f	70.9 ± 0.4 ^a	11.2 ± 0.7 ^f	13.1 ± 0.1 ^o
		1500	4.7 ± 0.2 ^fg	68.5 ± 0.1 ^c	10.2 ± 0.1 ^h	16.6 ± 0.7 ^m
8	25	0	8.0 ± 0.4 ^b	35.8 ± 0.1 ^o	6.8 ± 0.5 ^l	49.4 ± 0.1 ^a
	90	0	6.2 ± 0.1 ^d	50.4 ± 0.2 ^j	15.2 ± 0.1 ^c	28.2 ± 0.4 ^g
		100	10.0 ± 0.7 ^a	57.8 ± 0.2 ^h	10.4 ± 0.3 ^h	21.8 ± 0.3 ^j
		1000	7.2 ± 0.1 ^c	61.8 ± 0.2 ^f	10.0 ± 0.3 ⁱ	21.0 ± 0.1 ^k
		1500	7.1 ± 0.8 ^c	66.4 ± 0.5 ^e	7.1 ± 0.1 ^kl	19.4 ± 0.3 ^l
	121	0	2.6 ± 0.1 ^k	59.7 ± 0.2 ^g	17.9 ± 0.2 ^a	19.8 ± 0.2 ^l
		100	2.8 ± 0.3 ^jk	57.6 ± 0.2 ^h	16.0 ± 0.1 ^b	23.6 ± 0.1 ⁱ
		1000	4.4 ± 0.2 ^fgh	61.2 ± 0.1 ^f	10.8 ± 0.3 ^g	23.6 ± 0.3 ⁱ
		1500	4.3 ± 0.1 ^gh	67.2 ± 0.2 ^d	3.9 ± 0.1 ⁿ	24.6 ± 0.1 ^h

The data are represented as mean values ± standard error, derived from a minimum of three independent replications. Significant differences within a column are denoted by different lower-case superscript letters at p < 0.05.