ArticleFrontiers in nutrition2022
Selenium Biofortification of Soybean Sprouts: Effects of Selenium Enrichment on Proteins, Protein Structure, and Functional Properties.
Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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9 citing papers in PubMed, 17 citations in OpenAlex.
- Improving the quality of pea yogurt: a study of sprouting and enzymatic hydrolysis using multidimensional instrumental analysis and sensory evaluation.Journal of the science of food and agriculture · 2026Article
- Improvement of cereal- and legume-derived protein quality with selenium and sulfur for plant food production.Journal of the science of food and agriculture · 2025Review
- Selenium Biotransformation and Fractionation of Selenopeptide from Germinated Perilla (Foods (Basel, Switzerland) · 2025Article
- Selenium Compounds and Their Bioactivities: Molecular Mechanisms and Prospects for Functional Food and Therapeutic Applications.Plants (Basel, Switzerland) · 2025Review
- Combining metabolomics and transcriptomics to study selenium response mechanisms in germinating watermelon seedsFood chemistry. Molecular sciences · 2025Article
- Effects of exogenous selenium application on quality characteristics, selenium speciation, and in vitro bioaccessibility of rice pancakes.Food chemistry: X · 2025Article
- Foliar Application of Selenium Associated with a Multi-Nutrient Fertilizer in Soybean: Yield, Grain Quality, and Critical Se Threshold.Plants (Basel, Switzerland) · 2023Article
- Selenium Speciation in Se-Enriched Soybean Grains from Biofortified Plants Grown under Different Methods of Selenium Application.Foods (Basel, Switzerland) · 2023Article
- Illumina RNA and SMRT Sequencing Reveals the Mechanism of Uptake and Transformation of Selenium Nanoparticles in Soybean Seedlings.Plants (Basel, Switzerland) · 2023Article
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Authors and funding
9 authors at 5 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Selenium (Se) biofortification during germination is an efficient method for producing Se-enriched soybean sprouts; however, few studies have investigated Se distribution in different germinated soybean proteins and its effects on protein fractions. Herein, we examined Se distribution and speciation in the dominant proteins 7S and 11S of raw soybean (RS), germinated soybean (GS), and germinated soybean with Se biofortification (GS-Se). The effects of germination and Se treatment on protein structure, functional properties, and antioxidant capacity were also determined. The Se concentration in GS-Se was 79.8-fold higher than that in GS. Selenomethionine and methylselenocysteine were the dominant Se species in GS-Se, accounting for 41.5-80.5 and 19.5-21.2% of the total Se with different concentrations of Se treatment, respectively. Se treatment had no significant effects on amino acids but decreased methionine in 11S. In addition, the α-helix contents decreased as the Se concentration increased; the other structures showed no significant changes. The Se treatment also had no significant effects on the water and oil-holding capacities in protein but increased the foaming capacity and emulsion activity index (EAI) of 7S, but only the EAI of 11S. The Se treatment also significantly increased the antioxidant capacity in 7S but not in 11S. This study indicates that the dominant proteins 7S and 11S have different Se enrichment abilities, and the protein structures, functional properties, and antioxidant capacity of GS can be altered by Se biofortification.
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