Effect of Heavy Metal Lead on Protein Secondary Structure and Amino Acids of Barley Seedling Powder

CUI Hang, WANG Jifei, YANG Jian, CAO Dongmei, ZHANG Dongjie

doi:10.7506/spkx1002-6630-20220501-003

Shipin Kexue (Jun 2023)

Effect of Heavy Metal Lead on Protein Secondary Structure and Amino Acids of Barley Seedling Powder

CUI Hang, WANG Jifei, YANG Jian, CAO Dongmei, ZHANG Dongjie

Affiliations

CUI Hang, WANG Jifei, YANG Jian, CAO Dongmei, ZHANG Dongjie: (1. College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China; 2. Heath of College, Yantai Nanshan University, Yantai 265700, China; 3. Chinese National Engineering Research Center, Daqing 163319, China; 4. Key Laboratory of Agro-products Processing and Quality Safety of Heilongjiang Province, Daqing 163319, China; 5. Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety, Daqing 163319, China; 6. Heilongjiang Province Cultivating Collaborative Innovation Center for the Beidahuang Modern Agricultural Industry Technology, Daqing 163319, China)

DOI: https://doi.org/10.7506/spkx1002-6630-20220501-003
Journal volume & issue: Vol. 44, no. 12
pp. 67 – 73

Abstract

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This study was conducted in order to explore the effect of lead (Pb) stress on the nutritional value and flavor of barley seedling powder. Fourier transform infrared (FTIR) spectroscopy and targeted metabolomics based on liquid chromatography-mass spectrometry (LC-MS) were used for quantitative and qualitative analysis of protein secondary structure and amino acid contents in barley seedling powders with and without Pb stress during growth. The results showed that Pb stress led to the transformation of protein secondary structure in barley seedlings from disordered (β-turn and random coil) to ordered (α-helix) structure. Through high-throughput targeted metabolomic analysis, a total of 25 amino acids were identified and quantified in barley seedling powder. Pb stress decreased the contents of Arg, Pro and His, but increased the content of Val, which proves that Pb could reduce the nutritional value and sweetness, and increase the bitterness of barley seedling powder. These results provide some basic data for the development of barley-based health foods.

lead stress; barley seedlings powder; fourier transform infrared spectroscopy; liquid chromatography-mass spectrometry; protein secondary structure; amino acids

Published in Shipin Kexue

ISSN: 1002-6630 (Print)
Publisher: China Food Publishing Company
Country of publisher: China
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: https://www.spkx.net.cn/EN/1002-6630/home.shtml

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