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Figure 2

From: Bioprocessing of common pulses changed seed microstructures, and improved dipeptidyl peptidase-IV and α-glucosidase inhibitory activities

Figure 2

SDS-PAGE profiles of water-soluble extracts obtained from yellow peas (Panels A,B) and green lentils (Panels C,D) by solid state fermentation with Lactobacillus plantarum at 37 °C for 48 h (Panels A,C) and germination (Panel B,D). (Panels A,C): S1–S3: soaking (S1) followed by SSF (S2) and simulated gastrointestinal digestion (S3); A1–A3: autoclaving (A1) followed by SSF (A2) and simulated gastrointestinal digestion (A3); G1-–G3: grinding (G1) followed by SSF (G2) and simulated gastrointestinal digestion (G3). Panel B,D: D0-D3: day 0 (D0), 3 (D3) and 5 (D5) of germination at room temperature (23 °C) in the darkness. ab: albumin fraction; lβ: legumin β; lc: lectin; lα: legumin α; pv: provicilin; vc: vicilin; cv: convicilin; lx: lipoxygenase; 11s-g: 11s globulin.

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