INFLUENCE OF DIFFERENT SELENIUM CONCENTRATIONS ON THE PROTEIN AND STARCH CONTENT IN RYE MALT
作者： Viesturs Kreicbergs , Anda Linina , Daiga Kunkulbega , Kristina Antonenko
DOI:
关键词: Falling Number 、 Control sample 、 Research Object 、 Selenium 、 Starch 、 Chemistry 、 Sodium selenate 、 Food science 、 Germination 、 Food technology
摘要: The research object was rye malt. Experiments were carried out at the Faculty of Food Technology Latvia University Agriculture. main aim this study to investigate influence different selenium concentrations on content protein and starch in protein, starch, also hectolitre mass tested by Grains Analyzer Infratec 1241 (Sweden), Falling number analysed using Hagberg-Perten method, according ISO 3093:2009. Rye grain 95% viability soaked germinated temperature +6±2 °C for 3 days, sodium selenate Na 2SeO4 solutions (Se concentration solution mg L -1 , 5 10 ), dried drier 24 hours from 70 112 . germination with deionised water served as a control. obtained results showed that increase significantly decreases (from 60.6 59.3 kg hL 10.28 10.02 100 g dm), 68.7 66.9 dm ) falling 90.5 81.0 s) malt comparing control sample.
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