Physicochemical characterization of a novel cadmium-binding protein from rice grain endosperm

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成果类型：

期刊论文

作者：

Peng, Lanlan;Jiwang, Chen*;Chen, Lu;Cai, Jie;Ding, Wenping;...

通讯作者：

Jiwang, Chen

作者机构：

[Jiwang, Chen; Cheng, Shuiyuan; Gao, Yonggui; Cai, Jie; Wu, Yongning; Peng, Lanlan; Chen, Lu; Ding, Wenping] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.

[Jiwang, Chen; Ding, Wenping] Wuhan Polytech Univ, Minist Educ, Key Lab Deep Proc Major Grain & Oil, Wuhan 430023, Hubei, Peoples R China.

[Wu, Yongning] Natl Ctr Food Safety Risk Assessment, Beijing 100021, Peoples R China.

[Jiwang, Chen; Cheng, Shuiyuan; Gao, Yonggui; Cai, Jie; Ding, Wenping] Natl R&D Ctr Se Enriched Agr Prod Proc Technol, Wuhan 430023, Hubei, Peoples R China.

通讯机构：

[Jiwang, Chen] W

Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.

语种：

英文

关键词：

Cadmium binding protein;Physicochemical properties;Rice grain;Secondary structure

期刊：

Journal of Cereal Science

ISSN：

0733-5210

年：

2019

卷：

页码：

102825

DOI：

10.1016/j.jcs.2019.102825

基金类别：

The authors wish to thank for the financial support from special research project for Public Welfare Scientific Research Projects in Cereal Industry ( 201513006–3 ) and Natural Science Foundation of Hubei Province ( 2014 CFB888 ) to conduct the research.

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

摘要：

In this work, rice ultrafiltration albumin (RUA) and rice cadmium-binding protein (RCBP) were separated and purified from rice albumin (RA) in rice grain endosperm using ultrafiltration and ion-exchange chromatography (IEC). Physicochemical properties of RCBP were investigated, including cadmium content, molecular mass, ultraviolet absorption (UV) characteristics, amino acid composition, and secondary structure. The results showed that a novel cadmium-binding protein with the UV absorption peaks of 225 nm and 275 nm was purified from rice grain...

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Physicochemical characterization of a novel cadmium-binding protein from rice grain endosperm

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