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.)

Figure 1

Protein solubility of hard red wheat, soft wheat, and intermediate wheatgrass flour in three solvents (pH 7 phosphate buffer containing 0.1 M sodium chloride, the same buffer with additional 8 M urea, and buffer with 8 M urea as well as 0.01 M dithiothreitol (DTT)). Error bars represent standard deviations, different lowercase letters represent differences in the solubility in the same solvent among samples before plasma treatment, and uppercase letters represent differences after plasma treatment, assessed via Tukey’s HSD test (). Solubility in pH 7 phosphate buffer did not significantly differ in plasma-treated samples, and solubility in pH 7 phosphate buffer with 8 M urea did not significantly differ among any samples.