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Abstract:

Seed protein stability and seed deterioration during storage were studied in seeds of two different quinoa (Chenopodium quinoa Willd.) cultivars, i.e., cv. Ollagüe and cv. Baer II. Germination and viability tests proved that cv. Baer II was more longevous than cv. Ollagüe. Protein insolubilisation was detected during storage and correlated with longevity. However, protein solubility was restored by priming in both cultivars, disregarding their germination capability. Extremely high contents of advanced glycation end-products (AGEs), assessed by carboxymethyllysine (CML) quantification, were obtained from stored seeds as viability was reduced; primed seeds showed slightly lower AGE content, indicating a strong association between quinoa seed ageing and Maillard products accumulation. High intensity fluorescence values were observed in seeds stored in the gene bank bearing 100% germination values, which indicate that the detection of fluorescence is not by itself an appropriate indicator of protein damage by Maillard-type product accumulation in quinoa seeds. This work establishes for the first time a direct association between seed viability and AGE accumulation, due to Maillard reaction, in quinoa seeds. © 2010 Elsevier Ltd. All rights reserved.

Registro:

Documento: Artículo
Título:Protein deterioration and longevity of quinoa seeds during long-term storage
Autor:Castellión, M.; Matiacevich, S.; Buera, P.; Maldonado, S.
Filiación:Departamento de Biodiversidad y Biología Experimental, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Intendente Guiraldes 2160, Ciudad Universitaria, C1428EGA Ciudad Autonoma de Buenos Aires, Argentina
Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Intendente Guiraldes 2160, Ciudad Universitaria, C1428EGA Ciudad Autonoma de Buenos Aires, Argentina
Departamento de Química Orgánica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Intendente Guiraldes 2160, Ciudad Universitaria, C1428EGA Ciudad Autonoma de Buenos Aires, Argentina
Palabras clave:Chenopodium quinoa; Maillard; Protein solubility; Seed ageing; Seed conservation; Seed storage proteins; advanced glycation end product; article; Chenopodium quinoa; conservational seed bank; controlled study; deterioration; germination; glycation; nonhuman; plant seed; protein solubility; protein stability; protein structure, function and variability; seed storage; Chenopodium quinoa
Año:2010
Volumen:121
Número:4
Página de inicio:952
Página de fin:958
DOI: http://dx.doi.org/10.1016/j.foodchem.2010.01.025
Título revista:Food Chemistry
Título revista abreviado:Food Chem.
ISSN:03088146
CODEN:FOCHD
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03088146_v121_n4_p952_Castellion

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Citas:

---------- APA ----------
Castellión, M., Matiacevich, S., Buera, P. & Maldonado, S. (2010) . Protein deterioration and longevity of quinoa seeds during long-term storage. Food Chemistry, 121(4), 952-958.
http://dx.doi.org/10.1016/j.foodchem.2010.01.025
---------- CHICAGO ----------
Castellión, M., Matiacevich, S., Buera, P., Maldonado, S. "Protein deterioration and longevity of quinoa seeds during long-term storage" . Food Chemistry 121, no. 4 (2010) : 952-958.
http://dx.doi.org/10.1016/j.foodchem.2010.01.025
---------- MLA ----------
Castellión, M., Matiacevich, S., Buera, P., Maldonado, S. "Protein deterioration and longevity of quinoa seeds during long-term storage" . Food Chemistry, vol. 121, no. 4, 2010, pp. 952-958.
http://dx.doi.org/10.1016/j.foodchem.2010.01.025
---------- VANCOUVER ----------
Castellión, M., Matiacevich, S., Buera, P., Maldonado, S. Protein deterioration and longevity of quinoa seeds during long-term storage. Food Chem. 2010;121(4):952-958.
http://dx.doi.org/10.1016/j.foodchem.2010.01.025