کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7593805 | 1492118 | 2015 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
In vitro studies of the digestibility of lectin from black turtle bean (Phaseolus vulgaris)
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
In this study, the in vitro digestibility of lectin from black turtle bean was investigated in simulated gastric fluid (SGF) and tryptic digestion, using kinetic densitometric analysis for SDS-PAGE and spectroscopic measurements. It was found that the native lectin was relatively stable in both SGF (half-life = 22.71 min) and tryptic digestion (half-life ⩾90 min), the susceptibility of the protein to hydrolysis by proteases was markedly increased by preheating and also enhanced by demetallization. An unfolding state of the preheated lectin was observed by UV and fluorescence spectroscopy, although the conformational changes were found to be limited by the demetallization. This study provides evidence that metal ions may provide resistance during protease hydrolysis, and suggests both preheating and demetallization contribute to in vitro proteolytic degradation of lectin.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 173, 15 April 2015, Pages 397-404
Journal: Food Chemistry - Volume 173, 15 April 2015, Pages 397-404
نویسندگان
Shudong He, Benjamin K. Simpson, Michael O. Ngadi, Ying Ma,