摘要
为开发一种新的富硒食品,本文以亚硒酸钠为硒源,以大豆为富硒载体,通过浸泡和萌发处理,实现大豆对无机硒的吸收和转化,制备富含有机硒的大豆产品。本文研究了浸泡温度、浸泡时间、浸泡液中亚硒酸钠浓度、萌发温度及萌发时间对大豆富硒作用的影响。以单因素实验为基础,然后通过正交实验对大豆富硒的最佳工艺条件进行优化,结果表明,大豆富硒的最佳工艺条件为:浸泡时间8h,浸泡温度30℃,萌发时间36h,萌发温度25℃,亚硒酸钠浓度80μg/mL。在此条件下得到富硒大豆产品总硒含量为27.31μg/g,其蛋白质中的硒含量可达31.95μg/g。本研究将为富硒食品研究开发提供基础。
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.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第5期109-112,共4页
Science and Technology of Food Industry
基金
广东省卫生厅基金(WSTJJ20101226360502197212185013)
关键词
富硒食品
富硒大豆
有机硒
selenium enrichment food
selenium enrichment soybean
organic selenium
