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Effect of lactylation on the sulfhydryl (SH) content of gluten sample.
| Content of free SH (μM/g) | |
| raw | 13.12 ± 0.75a |
| lactate | 7.75 ± 0.32b |
| sodium lactate | 6.77 ± 0.12c |
Data are mean ± SD (n = 3). Different lowercase letters in the same column mean significant differences (p < 0.05).
