Literature DB >> 12537463

Distribution of cadmium-binding components in flax (Linum usitatissimum L.) seed.

Bo Lei1, Eunice C Y Li-Chan, B Dave Oomah, Giuseppe Mazza.   

Abstract

The distribution of cadmium- (Cd-) binding components in flaxseed (cultivar NorMan) containing 0.526 ppm (ng/mg) Cd was investigated. Proteins extracted from dehulled, defatted flaxseed were fractionated by anion-exchange and size-exclusion chromatography. The contents of Cd and other metals, UV/visible spectral characteristics, and amino acid compositions of these fractions were analyzed. Over 66% of the eluted Cd was recovered by 0.1 M NaCl elution from DEAE-Sephacel, in a thiol-rich fraction representing only 7% of the extracted proteins. Sephadex G50 size-exclusion chromatography of this 0.1 M NaCl fraction concentrated most of the Cd in a low-molecular-weight peak eluting at V(t). About 72% of the extracted flaxseed proteins eluted from DEAE-Sephacel at 0.25 M NaCl and contained only 25% of the eluted Cd. Because the major Cd-binding fraction is a minor constituent of flaxseed, these results indicate the potential to isolate flaxseed's major storage protein with a low Cd content.

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Year:  2003        PMID: 12537463     DOI: 10.1021/jf0209084

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN: 0021-8561            Impact factor:   5.279


  3 in total

1.  Cadmium re-distribution from pod and root zones and accumulation by peanut (Arachis hypogaea L.).

Authors:  Kairong Wang; Ningning Song; Qiaoqiao Zhao; S E A T M van der Zee
Journal:  Environ Sci Pollut Res Int       Date:  2015-09-15       Impact factor: 4.223

2.  Development of stable flaxseed oil emulsions as a potential delivery system of ω-3 fatty acids.

Authors:  Ankit Goyal; Vivek Sharma; Neelam Upadhyay; A K Singh; Sumit Arora; Darshan Lal; Latha Sabikhi
Journal:  J Food Sci Technol       Date:  2014-09-02       Impact factor: 2.701

3.  Physicochemical Properties of Flaxseed Fortified Extruded Bean Snack.

Authors:  Naveen Vadukapuram; Clifford Hall; Mehmet Tulbek; Mary Niehaus
Journal:  Int J Food Sci       Date:  2014-09-29
  3 in total

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