Table 1.
Total protein, soluble, and insoluble polymeric protein (%), protein digestibility (%), and in vitro immunoreactivity of wheat flour before and after treatment.
| Treatment | TP * (%) | IPP ** (%) | SPP *** (%) | Digestibility (%) | R5 (g/100 g) |
G12 (g/100 g) |
|---|---|---|---|---|---|---|
| Control Flour | 12.1 ± 0.3 a | 5.6 ± 0.2 c | 6.5 ± 0.2 a | 95.60 ± 0.54 a | 9.64 ± 0.38 a | 10.78 ± 0.44 a |
| Microwave | 12.4 ± 0.2 a | 9.1 ± 0.6 b | 3.3 ± 0.5 b | 96.52 ± 0.36 a | 11.13 ± 0.07 a | 5.75 ± 0.11 c |
| Oven | 12.2 ± 0.2 a | 10.7 ± 0.2 a | 1.5 ± 0.2 c | 95.70 ± 0.97 a | 10.89 ± 1.35 a | 8.42 ± 0.83 b |
| Extrusion | 12.0 ± 0.2 a | 9.8 ± 0.3 ab | 2.3 ± 0.1 d | 92.72 ± 6.04 b | 12.11 ± 1.02 a | 10.58 ± 0.02 a |
* TP = total protein; ** IPP = insoluble polymeric proteins; *** SPP = soluble polymeric proteins. Different letters within the same column indicate a significant difference (p < 0.05). Values are presented as the mean ± standard deviation.