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Selenium Content of Processed Soybeans (1988)

WEAVER, C. M. ; DAVIS, J. ; MARKS, H. S. ; [et al.]

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 53 (1988), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: Soybeans were grown hydroponically and labeled with 75Se-selenite or 75Se-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 75Se and total selenium showed that selenium concentration was dependent on the protein levels of the processed fractions indicating that the major portion of 75Se in soybeans is incorporated in proteins.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb10240.x

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