Selenium and changes of amino acids content in germinated barley grains
2008
Duma, M., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Karklina, D., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology
The present work studies the effect of selenium (Se) on amino acids content in barley after soaking grains in solutions with different sodium selenate concentrations. Barley (Hordeum vulgare L.) grains were soaked in sodium selenate solutions with selenium concentration 1, 5, 10, 25, 50, 100 and 200 mg lE-1 for 5 days. Grains soaked in dionised water were used as control. Content of amino acids after germination was determined by Automatic Amino acid Analizator (AAA) T339 (Microtechna Praha). Comparing content of separate amino acids after soaking grains in control solution and solutions with Se additives, we obtained that influence of Se depends on applied Se concentration. The highest increasing of amino acids content we observed regarding Valine - at Se concentration 50 mg lE-1 and Methionine - at Se concentration 5 mg lE-1. Se concentration 100 mg lE-1 gives increasing of 7 amino acids (Threonine, Serine, Glutamic acid, Glycine, Alanine, Leucine, Lysine). The highest applied Se concentration 200 mg lE-1 promotes increasing of content of Tyrosine and Phenilalanine. Selenium additives promote increasing of content of all investigated amino acids, excepted Isoleucine. We can conclude that selenium influences the forming of amino acids in barley grains during germination and it depends on Se concentration in solution.
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