Pregled bibliografske jedinice broj: 1250206
The Evaluation of γ-Zein Reduction Using Mass Spectrometry—The Influence of Proteolysis Type in Relation to Starch Degradability in Silages
The Evaluation of γ-Zein Reduction Using Mass Spectrometry—The Influence of Proteolysis Type in Relation to Starch Degradability in Silages // Fermentation, 8 (2022), 551; 8100551, 15 doi:10.3390/fermentation8100551 (međunarodna recenzija, članak, znanstveni)
CROSBI ID: 1250206 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
The Evaluation of γ-Zein Reduction Using Mass
Spectrometry—The Influence of Proteolysis Type in
Relation to Starch Degradability in Silages
Autori
Duvnjak, Marija ; Butorac, Ana ; Kljak, Kristina ; Nišavić, Marija ; Cindrić, Mario ; Grbeša, Darko
Izvornik
Fermentation (2311-5637) 8
(2022), 551;
8100551, 15
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni
Ključne riječi
16–27 kDa γ-zeins ; in vitro starch degradability parameters ; high-moisture corn ; Lactiplantibacillus plantarum ; lactic acid ; MALDI mass spectrometry
Sažetak
The starch availability and nutritional value of corn (Zea mays L.) are affected by zein proteins. The aim of the study was to see whether the proposed reduction of γ-zeins during the fermentation of silages is a result of either the enzymatic proteolytic activity or of the acidic environment, and how this reduction affects starch availability and degradability in high-moisture corn. A mass spectrometry (MS) technique was used to quantify the 16- and 27-kDa γ-zeins. Briefly, two-dimensional gel electrophoresis (2-DE) was used for γ-zein separation, followed by densitometry for protein quantification and matrix-assisted laser desorption ionization time- of-flight MS (MALDITOF/TOF) for protein identification. The results show that the reduction in γ-zeins induced by the ensiling led to a more pronounced starch availability and in vitro degradation, and this reduction was dependent on the type of proteolysis. More specifically, the results indicate that the reduction of γ-zeins in the ensiled corn was primarily driven by the enzymatic proteolysis. Furthermore, we demonstrated that 2-DE followed by densitometric quantification and the mass spectrometry analysis for protein identification can be used as a state-of-the-art method for γ- zein evaluation both in fresh and fermented/ensiled corn samples.
Izvorni jezik
Engleski
Znanstvena područja
Interdisciplinarne prirodne znanosti, Poljoprivreda (agronomija), Interdisciplinarne biotehničke znanosti
POVEZANOST RADA
Ustanove:
Institut "Ruđer Bošković", Zagreb,
Agronomski fakultet, Zagreb,
BICRO BIOCENTAR d.o.o.
Profili:
Mario Cindrić
(autor)
Darko Grbeša
(autor)
Marija Duvnjak
(autor)
Ana Butorac
(autor)
Kristina Kljak
(autor)
Citiraj ovu publikaciju:
Časopis indeksira:
- Current Contents Connect (CCC)
- Web of Science Core Collection (WoSCC)
- Science Citation Index Expanded (SCI-EXP)
- SCI-EXP, SSCI i/ili A&HCI
- Emerging Sources Citation Index (ESCI)
- Scopus