Journal
FOOD CHEMISTRY
Volume 127, Issue 4, Pages 1526-1531Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.02.010
Keywords
Selenium; Brown rice; Germination; Protein fractions; Molecular weight
Funding
- Henan University of Technology [2010BS051]
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This study investigated the accumulation of selenium (Se) in protein fractions of albumin, globulin, prolamin and glutelin extracted from Se-enriched brown rice and the molecular weight distribution of Se-containing proteins. Results showed that the amount of total Se (T-Se) and protein-bound Se (PBSe) in brown rice was significantly (P<0.05) increased after germination with 10-60 mu mol/l sodium selenite. Except prolamin, the amount of all the other three protein fractions decreased significantly (P<0.05) with the increase of germination time. Low Se concentrations had promoting effects on degradation of albumin and globulin, while no significant effects were observed on prolamin and glutelin. The accumulation of T-Se and PB-Se were in the order of albumin > glutelin > globulin > prolamin. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed that Se was distributed in all the proteins of which molecular weights varied from 13.6 to 121.4 kDa; however, 84.34% of Se was observed in the proteins whose molecular weights less than 36.3 kDa. (C) 2011 Elsevier Ltd. All rights reserved.
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