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. 2022 Dec 19;11(24):4105. doi: 10.3390/foods11244105

Figure 5.

Figure 5

Hydrolysis of gliadins by W. anomalus in wheat flour fermentation. Top, SDS-PAGE analysis of the gliadin fraction extracted from unfermented flours (WF, TF, SF) and S. cerevisiae- or W. anomalus-fermented wheat flour (WF) dough. The fraction of gliadins extracted from samples taken at 0 h, 24 h, and 48 h after yeast inoculation is shown for fermented dough. WF, bakery flour V-25; TF, tritordeum hybrid cereal flour; and SF, soybean flour. Bottom analysis by immunoblotting of the gliadin fractions extracted from the duplicates of each sample analyzed at the top (flours and yeast-fermented dough). Gliadin proteins were detected by polyclonal anti-wheat gliadin antibodies.