کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7619603 1494471 2018 34 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effects of common cooking heat treatments on selenium content and speciation in garlic
ترجمه فارسی عنوان
اثرات درمان گرمای پخت و پز معمول بر محتوای سلنیوم و شکل گیری سیر
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The effect of traditional thermal treatments, normally applied during cooking practices, on the stability of Se-amino acids and Se-proteins present in Se-enriched garlic was studied. Five heat treatments including, convection oven (180 °C, 10 min), boiling (100 °C, 10 min), microwave oven (800 W, 3 min), steaming (10 min) and stir-frying (180 °C, 3 min) were assayed. Modifications on the molecular weight fractions profiles of protein extracts were evaluated by size exclusion chromatography with UV-visible and inductively coupled plasma mass spectrometry (ICP-MS) detection using a 0.05 M Tris(hidroxymethyl)aminomethane solution at pH 7.3 as the mobile phase. Possible modifications of Se-amino acids were evaluated by anion exchange chromatography (AEC), with a 30 mM Na2HPO4 solution (pH 6) as the mobile phase, coupled to ICP-MS after enzymatic hydrolysis. SEC chromatograms showed the incorporation of Se to high (7 kDa) and low molecular weight fractions (2-4 kDa) while AEC chromatograms showed mostly the presence of Se-methylselenocysteine. However, it could be observed that heat treatments significantly affect this important Se-amino acid.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Composition and Analysis - Volume 70, July 2018, Pages 54-62
نویسندگان
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