State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China.
State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China.
Food Chem. 2019 Jan 30;272:201-209. doi: 10.1016/j.foodchem.2018.08.039. Epub 2018 Aug 9.
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 β-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.
研究了硒（Se）对大豆蛋白的蛋白质含量、氨基酸组成、二级结构和亚基组成及其分布的影响，以及 AAPH 热分解产生的过氧自由基对富硒β-伴大豆球蛋白（S-7S）构象变化的影响。大豆的硒生物强化能力非常强，7S 具有最强的硒结合能力，富硒豆中存在较少的无机硒。硒可以促进蛋白质合成，从而提高蛋白质含量，增加总氨基酸含量，减少半胱氨酸含量，结合成低分子量蛋白质，并影响大豆蛋白的二级结构。硒参与了表面疏水性、内源荧光、红外吸收和溶解度的相关蛋白质变化，作为一种有效的“保护剂”发挥抗氧化作用，以减少过氧自由基氧化对 S-7S 的影响，从而保持聚集和蛋白质展开之间的结构重排。
