Sample Protein content (%)a Before treatment After treatment Bran 1 13.1 ± 0.1 13.1 ± 0.1 Bran 2 13.9 ± 0.1 13.8 ± 0.3 Bran 3 15.6 ± 0.1 n.d.b aMean value of duplicate determinations ± standard deviation bNot determined; bran 3 was not analyzed for its protein content after treatment as gluten was not degraded below 20 mg/kg.

Table 3: Protein content of bran samples before and after AN-PEP treatment. 5 g bran was incubated with 50 μL AN-PEP solution (bran 1, 100 mg/mL, 1.2 • 10-1 U, 48 h; bran 2, 400 mg/mL, 4.6 • 10-1 U, 24 h; bran 3, 400 mg/mL, 4.6 • 10-1 U, 48 h) at 50 °C and pH 4.0. Protein contents of bran 1 and bran 2 before and after treatment were not significantly different (two-sided t-test, p>0.05).