Effect of Radio Frequency Cold Plasma Treatment on Intermediate Wheatgrass (Thinopyrum intermedium) Flour and Dough Properties in Comparison to Hard and Soft Wheat (Triticum aestivum L.)

Table 2

Proportional contribution of different secondary structures to overall protein secondary structure in hard red wheat, soft wheat, and intermediate wheatgrass before and after plasma treatment.

Protein secondary structure	Hard red wheat	Intermediate wheatgrass	Soft wheat
Before plasma treatment
β-turns	29.8	40.4
α-helices	7.4	16.0	6.0
Random	19.3	11.0	19.5
β-sheets	43.6	30.2
After plasma treatment
β-turns	29.9	39.1	27.9
α-helices	3.7	9.6	8.8
Random	18.1	16.5	15.4
β-sheets	49.2	34.7

No significant differences () were detected among α-helices and random structures. Different letters represent differences among values across rows, assessed via Tukey’s HSD test (); lowercase letters represent differences among flours before plasma treatment, and uppercase letters represent differences among flours after plasma treatment. Asterisks denote significant differences (paired t-test, p < 0.05) in the proportion of a secondary structure type between untreated and plasma-treated flours of the same type, i.e., differences across columns.