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. 2019 Nov 22;8(12):604. doi: 10.3390/foods8120604

Figure 1.

Figure 1

Reversed-Phase Fast Performance Liquid Chromatography (RP-FPLC) peptide profiles of hemp, chickpea and wheat germ/bran doughs. (A): H, untreated hemp dough; HF, fermented hemp dough; HP, hemp dough treated with proteases (E1/E2); HX, hemp dough treated with xylanase (Depol 761P). (B): C, untreated chickpea dough; CF, fermented chickpea dough; CP, chickpea dough treated with proteases (E1/E2); CX, chickpea dough treated with xylanase (Depol 761P). (C): WGB, untreated wheat germ/bran (1:4) dough; WGBF, fermented wheat germ/bran (1:4) dough; WGBP, wheat germ/bran (1:4) dough treated with proteases (E1/E2); WGBX, wheat germ/bran (1:4) dough treated with xylanase (Depol 761P).