Fig 2. Changes in protein solubility in sodium dodecyl sulfate (SDS) and dithioerythritol (DTE).

(1) Legume flours, (2) dry and (3) cooked pasta. F: faba, L: lentil and BG: black-gram flours. C: gluten-free commercial pasta. Results are means of three replicates, standard errors shown as vertical bars. Raw material and pasta were subjected to two sequential protein extractions first in SDS to disrupt the weak interactions, and then in SDS/DTE + sonication to disrupt disulfide bonds. All protein extracts were analyzed by SE-HPLC [32]. Areas of SDS-soluble and DTE-soluble proteins were expressed as the percentage of the total area corresponding to the total extractable proteins.