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
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کلمات کلیدی
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 (180â¯Â°C, 10â¯min), boiling (100â¯Â°C, 10â¯min), microwave oven (800â¯W, 3â¯min), steaming (10â¯min) and stir-frying (180â¯Â°C, 3â¯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 0.05â¯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 30â¯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 (7â¯kDa) and low molecular weight fractions (2-4â¯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
Journal: Journal of Food Composition and Analysis - Volume 70, July 2018, Pages 54-62
نویسندگان
MarÃa B. Pérez, Mariángeles Ávila Maniero, AgustÃn Londonio, Patricia Smichowski, Rodolfo G. Wuilloud,