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TG2-mediated transamidation of in vitro digested, fermented and unfermented, wheat flour in the presence of a primary amine indicates the interaction of TG2 and various binding sites on gluten protein. The change in transamidation caused by lactic fermentation was 73%–102% of the control. Data are presented as means ± SD (n = 27–32). The asterisk indicates a significant change (p < 0.05) from control.
