期刊
FOOD CHEMISTRY
卷 272, 期 -, 页码 201-209出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.08.039
关键词
Selenium; Soy beta-conglycinin; Antioxidant activity; Oxidative stress; Aggregation; Protein unfolding
资金
- National High Technology Research and Development Program of China (863 Program) [2013AA102203-5]
- National Natural Science Foundation of China [31301436]
- Programs of State Key Laboratory of Food Science and Technology of Nanchang University [SKLF-ZZA-201609]
- Programs of Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety [201611]
The effects of selenium (Se) on the protein content, amino acid profile, secondary structure and subunit composition of soy proteins and its distribution were evaluated, as was the effect of peroxyl radicals produced by thermal decomposition of AAPH on the conformational changes of Se-enriched beta-conglycinin (S-7S). The Se biofortification ability of soy was very strong, 7S had strongest ability to incorporate Se, and lower amounts of inorganic Se existed in Se-enriched beans. Se could promote protein synthesis and thus improve the protein content, increase the total amino acid content with a decrease in cysteine, combine into low-molecular-weight proteins, and influence the secondary structure of soybean proteins. Se was involved in the relevant protein changes in surface hydrophobicity, intrinsic fluorescence, infrared absorption and solubility and played an antioxidant role as an effectual protector to reduce the influence of peroxyl radical oxidation on S-7S, thereby maintaining the structural rearrangement between aggregation and protein unfolding.
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