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. 2020 Jul 16;9(7):943. doi: 10.3390/foods9070943

Figure 6.

Figure 6

Size-exclusion chromatogram of fluorescein-labelled ATI in bread-making. Panel (A): Yeast-fermented bread, Panel (B): (III) chemically acidified dough at pH 5.0, Panel (C): (V) Rye starter-wheat sourdough. Fluorescence-labelled ATI was added to bread dough Panel (A) or to sourdough Panels (B,C). ATI was extracted after mixing of sourdough, after sourdough fermentation, or after mixing of bread dough, after proofing, and after baking. FITC-labelled ATI was separated by size exclusion chromatography coupled to a fluorescent detector set at excitation 488 nm and emission 530 nm. Chromatograms were normalized to the highest peak intensity in each chromatogram and were offset by 0.4 RFU. The elution volume of the molecular marker bovine serum albumin (66 kDa) was 7.25 mL, of lysozyme (14 kDa) was 9.86 mL, and of glutathione (307 Da) was 17.35 mL. The Roman number and the sample letters are the same as those indicated in Table 1.