کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7584191 | 1492023 | 2018 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Comparative proteomics analysis reveals the effect of germination and selenium enrichment on the quality of brown rice during storage
ترجمه فارسی عنوان
تجزیه و تحلیل پروتئومیکی مقایسه ای نشان می دهد که اثر جوانه زنی و غنی سازی سلنیوم بر کیفیت برنج قهوه ای در طول ذخیره سازی
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Selenium (Se) can delay the quality deterioration of rice during storage, however, the mechanisms remain unclear. In this study, changes in the quality of brown rice, germinated brown rice, and selenized germinated brown rice stored at 38â¯Â°C and 90% relative humidity with various vacuum levels for 120 or 150â¯days were investigated. Fatty acid value and carbonyl value were determined every 30â¯days. Comparative proteomics technology was applied to determine the mechanisms of germination and Se enrichment on the storage quality of rice. Approximately 142 abundance changed proteins were found, of which 37 proteins were identified. By functional classification, proteins involved in processes of carbohydrate metabolism, lipid metabolism, oxidation-reduction, and protein catabolism may contribute to the different storage qualities of three samples. This study provides novel insights into Se response in rice at the proteome level, which are expected to be beneficial for exploring Se response tracts in rice.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 269, 15 December 2018, Pages 220-227
Journal: Food Chemistry - Volume 269, 15 December 2018, Pages 220-227
نویسندگان
Yang Li, Kunlun Liu, Fusheng Chen, Yongqiang Cheng,