. 2022 Nov 2;11(21):3480. doi: 10.3390/foods11213480

Table 1.

The effects of ethanol (15% v/v) and different levels of rutin (0.05%, 0.1%, 0.2% and 0.3% w/v) on the secondary structure of WPI. Means in the same row with different letters (a–d) differ significantly (p < 0.05).

Secondary Structure (%)	WPI	WPI + Ethanol	WPI + Ethanol + Rutin (%)
Secondary Structure (%)	WPI	WPI + Ethanol	0.05	0.1	0.2	0.3
α-helix	25.06 ± 0.02 ^c	19.79 ± 0.35 ^cd	14.51 ± 0.46 ^d	35.96 ± 0.01 ^b	41.24 ± 0.01 ^b	57.42 ± 0.45 ^a
β-Folding	42.83 ± 0.00 ^b	46.94 ± 0.27 ^ab	51.05 ± 1.92 ^a	34.34 ± 0.00 ^c	30.23 ± 0.00 ^c	17.63 ± 0.25 ^d
β-turning	19.97 ± 0.01 ^a	20.81 ± 0.05 ^a	21.65 ± 0.40 ^a	18.24 ± 0.02 ^b	17.40 ± 0.00 ^b	14.82 ± 0.87 ^c
Irregular curl	12.14 ± 0.02 ^b	12.46 ± 0.02 ^ab	12.79 ± 0.16 ^a	11.46 ± 0.00 ^c	11.13 ± 0.00 ^c	10.13 ± 0.34 ^d