贮藏蛋白
柠檬酸循环
生物化学
化学
糖异生
蛋白质组学
糖酵解
碳水化合物代谢
蛋白质质量
新陈代谢
淀粉
基因
作者
Qingyu Zhao,Jai-Ming Lin,Chao Wang,Laraib Yousaf,Yong Xue,Qun Shen
出处
期刊:Food Chemistry
[Elsevier]
日期:2021-11-01
卷期号:361: 130028-130028
被引量:35
标识
DOI:10.1016/j.foodchem.2021.130028
摘要
Rice quality changes during storage, but there have been few studies of how rice proteins changes during aging. The present study characterized the structural properties of protein in stored rice and identified the mechanism of quality deterioration using proteomics. Compared with protein from newly harvested rice, the free sulfhydryl content of protein from stored rice was significantly reduced and the disulfide bond content and surface hydrophobicity was higher. Storage resulted in a loss of α-helix and β-sheet structures and increase in β-turn and random coil structures. High-molecular-weight protein subunits decomposed to produce low-molecular-weight subunits at 30 °C, while protein aggregation occurred at 70 °C. At 30 ℃ 157 differential proteins were found and 70 ℃ 395 such proteins occurred. Redox homeostasis, response to oxidative stress, glutathione metabolism, tricarboxylic acid cycle, glycolysis/gluconeogenesis, starch and sucrose metabolism, and fatty acid biosynthesis and degradation led to the different quality of stored rice.
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