In contrast with the control, the content of conformational
units changed after thermal treatment. A significant shifting was
observed in fried Ara h 2: the content of the a-helices was sharply
decreased from 20.8 to 2.3%, whereas the b-sheet, b-turn, and
random coil content increased from 36.4–48.2%, 12.9–22.3%, and
17.8–25.9%, respectively. Moreover, there was no significant difference
in a-helices, b-sheet and b-turn after boiling, glycating, and
roasting.