Influence of different selenium concentrations on the protein and starch content in rye malt
2014
Antonenko, K., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Chemistry | Kreicbergs, V., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Chemistry | Linina, A., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Agriculture. Inst. of Agrobiotechnology | Kunkulbega, D., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology
The research object was rye malt. Experiments were carried out at the Faculty of Food Technology of the Latvia University of Agriculture. The main aim of this study was to investigate the influence of different selenium concentrations on the content of protein and starch in rye malt. The protein, starch, also hectolitre mass were tested by Grains Analyzer Infratec 1241 (Sweden), the Falling number was analysed using Hagberg-Perten method, according the ISO 3093:2009. Rye grain of 95% viability were soaked and germinated at temperature +6±2 °C for 3 days, using sodium selenate Na2SeO4 solutions (Se concentration in solution 3 mg LE-1,5 mg LE-1 , 10 mg LE-1 ), dried in the drier for 24 hours at temperature from 70 to 112 °C. The germination of grain with deionised water served as a control. The obtained results showed that the increase of selenium concentration in solution significantly decreases hectolitre mass (from 60.6 to 59.3 kg hLE-1 ), the protein (from 10.28 to 10.02 mg 100 gE-1 dm), starch (from 68.7 to 66.9 mg 100 gE-1 dm ) content and falling number (from 90.5 to 81.0 s) in rye malt comparing with control sample.
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