Optimization of Preparation Processes for Selenium-rich Malt
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Abstract:
To obtain high-quality selenium-rich malt, the effects of two selenium enrichment methods on the selenium content of malt (from barley) were compared and the effects of Na2SeO3 concentration, steeping temperature, and steeping time on bud length, germination rate, and selenium content of malt studied. The total selenium content and organic selenium ratio were selected as evaluation indices, and the processes used to produce selenium-rich malt were optimized using response surface methodology. The physical and chemical indicators of selenium-rich malt and normal malt were then compared, with results showing that the organic selenium content of malt can be significantly increased by immersing in Na2SeO3 solution in the steeping stage rather than spraying with Na2SeO3 solution in the germination stage. The optimal conditions for selenium-rich malt preparation were an Na2SeO3 concentration of 98 mg/L, steeping temperature of 18 ℃, and a steeping period of 20 hours. Under these conditions, a total selenium content of 19.81 mg/kg DW and organic selenium content of 12.90 mg/kg DW was obtained, which is 151 and 107 times those of malt obtained via normal methods. Moreover, the malt quality remained unaffected. The results indicate that the developed preparation process has competitive advantages and provide reference values for the development and utilization of selenium-rich malt in the future.
