Effects of sodium selenite and selenomethionine on selenium accumulation and protein physicochemical properties in mung bean (Vigna radiata L.) sprouts

作者：Kexin Wang, Wenqi Zhao, Hongxuan Zhao, Jing Xu, Sisi Gao, Shuang-kui Du, Xiaoli Gao · 发表于：LWT · 年份：2025 · DOI：10.1016/j.lwt.2025.118975 · 被引用次数：2 · 研究领域：Selenium in Biological Systems、Proteins in Food Systems、Protein Hydrolysis and Bioactive Peptides

Selenium (Se) fortification is essential for meeting nutritional requirements and preventing Se deficiency-related diseases. This study evaluated the effects of sodium selenite (Na 2 SeO 3 ) and selenomethionine (SeMet) on mung bean sprouts (MBS) by investigating Se accumulation, distribution, and protein physicochemical properties. The findings indicated that the Se accumulation efficiency of SeMet treatment was 3.22 times that of Na 2 SeO 3 treatment. Furthermore, both treatments achieved an organic Se conversion rate exceeding 95%. Distribution analysis revealed that 72.39% to 78.50% of organic Se was incorporated into proteins, while 6.28% to 6.93% was bound to polysaccharides. The order of organic Se accumulation in protein components was albumin > glutelin > globulin > prolamin. Additionally, Se enrichment enhanced Se accumulation in low molecular weight protein (25-33 kDa) and promoted protein synthesis, but decreased the cysteine and methionine content. These changes led to an increase in β-turn, disulfide bonds, and surface hydrophobicity, while reducing the accessibility of sulfhydryl and pigment groups. Consequently, the oil absorption capacity and foaming capacity of the protein were enhanced. The results provide a foundation for the utilization of Se-enriched MBS protein as a functional food ingredient. • Albumin and glutenin in Se-enriched mung bean sprouts accumulated high Se • Se tends to be incorporated into protein with a molecular weight of 25-33 kDa • Se e...