| Autor: |
Xiu-Yuan Qin, Jiang-Tao Zhang, Guo-Ming Li, Ming Zhou, Rui-Zeng Gu, Jun Lu, Wen-Ying Liu |
| Jazyk: |
angličtina |
| Rok vydání: |
2020 |
| Předmět: |
|
| Zdroj: |
Journal of Functional Foods, Vol 64, Iss , Pp 103619- (2020) |
| Druh dokumentu: |
article |
| ISSN: |
1756-4646 |
| DOI: |
10.1016/j.jff.2019.103619 |
| Popis: |
A selenium-chelating pea oligopeptide (Se-POP) was prepared from pea oligopeptide (POP) and sodium selenite (SS) via chelation. Se-POP is rich in organic selenium as 57.23% ± 0.36%. The chelation reaction was spontaneous and endothermic, with a binding constant Ka = 2.64 × 104 ± 1.60 × 103 M−1 and binding site number n = 0.27 ± 0.01. Spectral analysis indicated protein conformational changes consistent with chelation, that the peptide chain to fold and curl, causing random coil and β-turn decreasing and the peptide side-chain radicals folding and burying. The antioxidant capacity of Se-POP was increased relative to that of POP. One novel antioxidant peptide fragment was obtained from Se-POP and identified as PPKIYP, presenting at a concentration of 29.47 ng/mg. The results indicated that Se-POP might be a new organic Se supplement with antioxidant capacity, which may be easily absorbed due to its low molecular weight. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
|
Full Text from ScienceDirect