. 2024 Oct 2;13(19):3145. doi: 10.3390/foods13193145

Table 2.

FTIR peak positions and distribution of protein structure in wheat flour before and after treatments (percentage, %).

Protein Structure		Peak Position	Control Flour	Microwave	Oven	Extrusion
β-turn	β-turn 1	1688 ± 2	20.4 ± 0.6 ^b	27.3 ± 1.5 ^a	26.1 ±3.4 ^a	28.1 ± 1.6 ^a
	β-turn 2	1674 ± 2	20.4 ± 0.6 ^b	27.3 ± 1.5 ^a	26.1 ±3.4 ^a	28.1 ± 1.6 ^a
α-helix		1659 ± 1	32.1 ± 0.9 ^a	17.1 ± 1.4 ^bc	21.5 ±1.1 ^b	16.6 ± 1.2 ^c
Random		1649 ± 1	16.8 ± 0.8 ^a	12.5 ± 1.2 ^bc	14.6 ±1.1 ^b	11.2 ± 1.3 ^c
β-sheet	β-sheet 1	1641 ± 1	26.2 ± 1.2 ^b	32.7 ± 2.1 ^a	29.3 ±3.2 ^a	32.8 ± 1.7 ^a
	β-sheet 2	1629 ± 1	26.2 ± 1.2 ^b	32.7 ± 2.1 ^a	29.3 ±3.2 ^a	32.8 ± 1.7 ^a
Other		1611 ± 2	4.5 ± 0.5 ^c	10.4 ± 1.1 ^ab	8.5 ±1.6 ^b	11.3 ± 0.8 ^a

Different letters within the same row indicate a significantly different (p < 0.05). Values presented as mean ± standard deviation.