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Selenium Content of Processed Soybeans
Author(s) -
WEAVER C. M.,
DAVIS J.,
MARKS H. S.,
SENSMEIER R. K.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb10240.x
Subject(s) - selenium , selenate , soy flour , chemistry , food science , soy protein , organic chemistry
Soybeans were grown hydroponically and labeled with 75 Se‐selenite or 75 Se‐selenate. The seeds were then processed into a full fat soy flour, a defatted soy flour, and an acid‐precipitated high‐protein concentrate. Analysis for 75 Se and total selenium showed that selenium concentration was dependent on the protein levels of the processed fractions indicating that the major portion of 75 Se in soybeans is incorporated in proteins.