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. 2015 Mar 25;7(4):2134–2144. doi: 10.3390/nu7042134

Figure 3.

Figure 3

The change in the number of TG2 binding motif QLP in α2-gliadin from in vitro digested sourdough breads. The sourdough was fermented with L. brevis, L. pentosus, or L. plantarum. Changes were compared to those from unfermented control breads (control = 100%). Data are presented as means ± SD (n = 8–12). The asterisk indicates a significant change (p < 0.05) from control. Data show changes in the range 81%–94% of control.