食品工业科技2013，Vol.34Issue(5)：109-112,4.
浸泡及萌发条件对大豆富硒作用的影响
Effect of soaking and germinating condition on the selenium enrichment soybean preparation
摘要
Abstract
In order to develop a new selenium enriched food,Na2SeO3 was used as the selenium source and soybean was chosen as a carrier in the study.After being soaked in the Na2SeO3 solution with a given concentration and temperature for several hours, and then being germinated in the ambient with a given temperature for a period,selenium enriched soybean was generated.The best selenium enrichment technology and the selenium content of the new product were studied in the paper.Result indicated that the best selenium enrichment condition was: Na2SeO3 concentration 80μg/mL, soaking time 8h, soaking temperature 30℃, germinating time 36h,and germinating temperature 25℃.Total selenium content of the selenium enrichment soybean and its isolated protein were 27.31 and 31.95μg/g.This study provided some primary information to the development of selenium enriched food.关键词
富硒食品/富硒大豆/有机硒Key words
selenium enrichment food/selenium enrichment soybean/organic selenium分类
轻工纺织引用本文复制引用
郑传进,吴小勇,杨洋,曾祥珊..浸泡及萌发条件对大豆富硒作用的影响[J].食品工业科技,2013,34(5):109-112,4.基金项目
广东省卫生厅基金(WSTJJ20101226360502197212185013). （WSTJJ20101226360502197212185013）
