Selenium species in selenium-enriched malt

Authors

  • Diomid Revenco Department of Food Analysis and Nutrition, University of Chemistry and Technology, Prague, Technická 5, 166 28 Prague 6
  • Marie Vomáčková Department of Food Analysis and Nutrition, University of Chemistry and Technology, Prague, Technická 5, 166 28 Prague 6
  • Lukáš Jelínek Department of Food AnaDepartment of Biotechnology, University of Chemistry and Technology, Prague, Technická 5, 166 28 Prague 6
  • Oto Mestek 3Department of Analytical Chemistry, University of Chemistry and Technology, Prague, Technická 5, 166 28 Prague 6
  • Richard Koplík Department of Food Analysis and Nutrition, University of Chemistry and Technology, Prague, Technická 5, 166 28 Prague 6

DOI:

https://doi.org/10.18832/kp2019.65.134

Keywords:

malt, selenium species, selenium

Abstract

Selenium-enriched malts were prepared by an application of sodium selenite solution to steeped barley grain and following germination and kilning. The changes of selenium valency and the biotransformation of inorganic selenium were investigated by selenium speciation analysis in enzyme-hydrolysed malt samples using liquid chromatography-inductively coupled plasma mass spectrometry. Both inorganic compounds (selenate, selenite) and Se-containing amino acids (selenocystine, Se-methyl-selenocysteine, selenomethionine) were found in green and kilned barley malt.

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Published

2019-08-15

How to Cite

Revenco, D., Vomáčková, M., Jelínek, L., Mestek, O., & Koplík, R. (2019). Selenium species in selenium-enriched malt. KVASNY PRUMYSL, 65(4), 134–141. https://doi.org/10.18832/kp2019.65.134
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Issue

Vol. 65 No. 4 (2019)

Section

Articles
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