Effect of Treatment Process Parameters on Soybean and Edamame Enriched with Selenium

Yu Ling Yang; Chen Yang Wang; Hai Feng Dong

doi:10.4028/www.scientific.net/AMR.864-867.563

Paper Titles

Improved D-Glucosamine Hydrochloride Preparation from Waste Hypha Residue of Citric Acid
p.545

Ultrasonic-Assisted Extraction and Antioxidant Activities of Polysaccharides from Radix astragali
p.549

Optimization of Inferior Banana Saccharifiction with Response Surface Methodology
p.553

Diversity and Application of Lactic Acid Bacteria from Papaya
p.558

Effect of Treatment Process Parameters on Soybean and Edamame Enriched with Selenium
p.563

Research on Quality Variety of the Commercially Available Yogurt during Storage
p.567

Wuschel and W40 Expression Analysis Undergoing Different Lc Locus Background in Tomato
p.571

Bioactivities and Moisture Absorption of Germinated Wheat during Storage
p.575

TiO₂-Based Nanotubes Modified with Nitrogen: Synthesis, Characterizations, and Photocatalytic Activity
p.583

HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 864-867Effect of Treatment Process Parameters on Soybean...

Effect of Treatment Process Parameters on Soybean and Edamame Enriched with Selenium

Abstract:

Soybean enriched with selenium through foliar spraying was used to study the effect of treatment and storage on its selenium (Se) retention. Parameters such as blanching, drying mode,time of storage and storage mode were studied and evaluated to obtain effect of treatment and storage on the selenium retention of soybean in two different periods,which named soybean and edamame respectivly. After blanching in hot water, the content of Se in edamame became lower as time increased. High Se retention was found in all the four drying mode for soybean,eapecially in freeze drying.After storage in different temperature for 1,3 and 5 months,Se retention in 4°C was 99.3%,97.6% and 97.1% respectivly,while Se retention in natural temperature was 95.1%,93.9% and 91.8% respectively.

You might also be interested in these eBooks

View Preview

Info:

Periodical:

Advanced Materials Research (Volumes 864-867)

Pages:

563-566

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.864-867.563

Citation:

Cite this paper

Online since:

December 2013

Authors:

Yu Ling Yang*, Chen Yang Wang, Hai Feng Dong

Keywords:

Selenium Retention, Soybean, Storage, Treatment

Export:

RIS, BibTeX

Price:

Permissions CCC:

Request Permissions

Permissions PLS:

Request Permissions

Сopyright:

Citation:

* - Corresponding Author

References

[1] G.F. Combs, S.B. Combs, The Role of Selenium in Nutrition, Academic Press, New York, (1986).

Google Scholar

[2] A. Polatajko, N. Jakubowski, J. Szpunar, J. Anal. At. Spectrom. Vol. 21 (2006), p.639.

Google Scholar

[3] E. Dumont, F. Vanhaecke, R. Cornelis, Anal. Bioanal. Chem. Vol. 385 (2006), p.1304.

Google Scholar

[4] C. A. Girling, Agric. Ecosyst. Environ., Vol. 11(1984), p.37.

Google Scholar

[5] J. Tan, W. Zhu, W. Wang, R. Li, S. Hou, D. Wang and L. Yang, Sci. Total Environ., Vol. 284(2002), p.227.

Google Scholar

[6] Y. Fang, Y. Zhang, B. Catron, J of Anal. At Spectrom., Vol. 24(2009), pp.1657-1664.

Google Scholar

[7] Y. Fang, L. Wang, Z. Xin, L. Zhao, X. An and Q. Hu, J. Agric. Food Chem., Vol. 56(2008), p. (2079).

Google Scholar

[8] I. Mateos-Aparicio, A. Redondo Cuenca, M. J. Villanueva-Suarez and M. A. Zapata-Revilla, Nutr. Hosp., Vol. 23(2008), p.305.

Google Scholar

[9] D. Mazej, I. Falnoga, V. Stibilj, Acta Chim. Slov. Vol. 50 (2003), p.185.

Google Scholar

[10] P. Smrkolj, V. Stibilj, Analytica Chimica Acta. Vol. 512 (2004), p.11.

Google Scholar

[11] O. Cankur, S. K. V. Yathavakilla and J. A. Caruso, Talanta, Vol. 70(2006), p.784.

Google Scholar

[12] F. Yang, L. Chen, Q. Hu and G. Pan, Biol. Trace Elem. Res., Vol. 93(2003), p.249.

Google Scholar

[13] A. Nieto, M.A. Castro S.M. Alzamora, J of Food Eng. Vol. 50(2001), p.175.

Google Scholar