. 2022 Oct 20;11(20):3272. doi: 10.3390/foods11203272

Table 3.

Wavenumber, protein secondary structure percentage (Amide I) and starch structure ratio of ungerminated and sprouted white and red quinoa flours.

Secondary Structure	Wavenumber (cm⁻¹)	Flours
Secondary Structure	Wavenumber (cm⁻¹)	WQ	WQG48	RQ	RQG24
β-sheet parallel intermolecular	1620	42 ± 2.5 ^b	37.3 ± 2.4 ^ab	30.3 ± 4.1 ^a	31.1 ± 3.0 ^a
β-sheet parallel intramolecular	1636	18.5 ± 1.8 ^a	19.7 ± 1.9 ^ab	20.8 ± 1.2 ^a	26.9 ± 2.8 ^b
Random coil	1650	21.6 ± 0.5 ^b	17.9 ± 2.1 ^ab	27.1 ± 0.7 ^b	25.2 ± 3.0 ^ab
α-helix	1661	6.7 ± 1.0 ^a	11.3 ± 0.2 ^c	10.7 ± 0.4 ^b	8.8 ± 1.5 ^a
β-turn	1674	6.4 ± 1.1 ^a	6.1 ± 1.4 ^a	5.7 ± 0.05 ^a	7.0 ± 0.1 ^b
β-sheet antiparallel intramolecular	1684	6.0 ± 0.8 ^a	7.5 ± 0.2 ^ab	6.6 ± 0.7 ^b	5.1 ± 0.1 ^a
Starch	Wavenumber (cm⁻¹)
Area ratio (crystalline)	1045/1022	0.36 ± 0.02 ^ab	0.37 ± 0.01 ^ab	0.35 ± 0.05 ^a	0.45 ± 0.03 ^b
Area ratio (amorphous)	1022/995	0.51 ± 0.04 ^ab	0.48 ± 0.01 ^a	0.56 ± 0.05 ^b	0.40 ± 0.04 ^a

Different letters in the same row for the same variety of quinoa indicate significant differences (p < 0.05).