Effects of Fermentation on the Quality, Structure, and Nonnutritive Contents of Lentil (Lens culinaris) Proteins

Table 3

Changes in the percentage of secondary protein components (-sheet, random coil (RC), -helix, and -turn) of unfermented lentil proteins (day 0) and fermented lentil proteins (days 1–5) based on FTIR measurements.

Secondary protein components	Peak (1/cm)	Fermentation period (day)						value
		0	1	2	3	4	5
-sheet
	1,614.42	9.19	9.89	11.09	11.10	10.42	9.47
	1,622.13	6.89	7.58	7.85	8.03	7.65	6.83
	1,633.71	11.47	12.83	13.41	14.17	12.94	11.69
-sheet (Ʃ)		30.55^a	30.30^a	32.35^a	33.30^a	31.01^a	27.99^a	> 0.05
RC (Ʃ)	1,645.28	17.99^f	19.60^e	21.59^d	25.47^c	30.12^b	35.12^a	< 0.05
-helix (Ʃ)	1,654.07	18.26^a	15.91^b	9.52^c	8.67^d	8.45^d	7.53^e	< 0.05
-turn
	1,668.43	9.52	9.58	9.68	8.13	7.64	7.61
	1,681.93	11.61	10.39	10.50	9.72	8.22	8.09
	1,693.50	15.05	14.22	16.36	14.69	14.04	13.74
-turn (Ʃ)		36.18^a	34.19^a	36.54^a	32.54^a	29.90^a	29.44^a	> 0.05
Ratio^1		59.77	52.51	29.42	26.00	27.24	27.90

¹Ratio of -helix: -sheet.