. 2022 Jul 7;9:952525. doi: 10.3389/fnut.2022.952525

Table 1.

Effect of UWBDF/FUWBD addition on the secondary structure of gluten proteins.

Types	Content (%)	α-helix (%)	β-sheet (%)	β-turn (%)	Random coil (%)
UWBDF	0	20.14 ± 1.33^a	32.34 ± 1.76^de	36.93 ± 0.93^a	10.56 ± 1.36^ef
	2	20.07 ± 1.50^a	32.68 ± 1.27^de	36.33 ± 1.42^a	10.93 ± 0.35^ef
	4	17.71 ± 1.21^b	34.27 ± 1.11^cd	35.81 ± 0.94^a	12.21 ± 1.26^cde
	6	16.54 ± 1.21^bc	36.61 ± 1.21^bc	32.98 ± 1.86^bc	13.87 ± 0.55^bc
	8	14.31 ± 1.33^d	38.24 ± 1.03^b	32.22 ± 1.29^cd	15.23 ± 1.07^ab
	10	13.14 ± 0.43^d	40.81 ± 1.08^a	28.59 ± 1.25^e	17.46 ± 1.77^a
FWBDF	0	20.14 ± 1.33^a	32.34 ± 1.76^de	36.93 ± 0.93^a	10.56 ± 1.36^ef
	2	21.34 ± 1.26^a	31.27 ± 1.87^e	37.78 ± 1.23^a	9.61 ± 1.01^f
	4	21.11 ± 1.23^a	31.34 ± 1.07^e	37.81 ± 1.48^a	9.74 ± 1.57^f
	6	20.15 ± 0.57^a	33.17 ± 1.24^de	35.47 ± 1.41^ab	11.21 ± 1.81^def
	8	17.65 ± 1.78^b	35.73 ± 1.41^c	33.16 ± 1.85^bc	13.46 ± 1.29^bcd
	10	14.64 ± 1.26^cd	38.91 ± 1.69^ab	30.27 ± 1.43^de	16.18 ± 1.33^a

Means in the same column with different small letters indicate a significant difference at P < 0.05.