Skip to main content
. 2020 Jun 5;9(6):751. doi: 10.3390/foods9060751

Figure 3.

Figure 3

Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) of wheat protein extracts treated with lactic acid bacteria for 0 h (A) and 24 h (B). (C) The same samples in (A, B) were used to quantify the degree of hydrolysis at 280 nm. Each value represents the mean of three independent experiments. (D) IgG-binding of wheat protein extracts treated with lactic acid bacteria. Bars that do not share a common lowercase letter differ significantly (p < 0.05) (n = 3). Control was the mixture without cellular suspension and incubated under the same conditions.