...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Journal of plant nutrition and soil science >The effect of processing on Pisum sativum L. biofortified with sodium selenate
【24h】

The effect of processing on Pisum sativum L. biofortified with sodium selenate

机译：加工对硒酸钠生物染色的效果

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Biofortification of edible grains with selenium (Se) is widely practiced, but there is little information regarding the effects of grain processing on Se concentration in grain. To evaluate the potential of cooked field peas (Pisum sativum L.) to be used in the Se biofortification programs, foliar Na2SeO4 applications of 0, 0.015, 0.03, 0.045, 0.06, and 0.075% (w/v) were tested. Shoot growth was not influenced by the Se treatments, whereas root growth, nodulation, and 100-grain weight were increased. There was a strong linear relationship between the Se treatment dose and total Se concentration in both raw and cooked peas. For each percentage-point increase in the applied Na2SeO4 concentration, the grain Se concentration increased by 177 and 159 mu g Se kg(-1) DW in raw and cooked peas, respectively. Processing (freezing and cooking) caused a decrease of about 12% in grain Se concentration. Foliar application of 0.06% (w/v) Na2SeO4 could be a good option for biofortifying field peas. The consumption of 100 g of cooked, biofortified field peas would provide approximate to 50% of the 200 mu g total Se recommended for human daily intake.
机译：可食用颗粒与硒（SE）的生物化是广泛的实践，但是关于谷物处理对晶粒浓度的影响几乎没有信息。为了评估在SE生物侵蚀程序中使用的烹饪野豌豆（Pisum Sativum L.）的潜力，测试了0,0.015,0.03,0.045,0.06和0.075％（W / V）的叶酸Na 2 SEO 4施用。射击生长没有受到SE治疗的影响，而根生长，染色剂和100粒重量增加。 SE治疗剂量与原料和熟豌豆中的总浓度之间存在强烈的线性关系。对于所施加的Na 2 SEO 4浓度的每个百分点增加，谷粒SE浓度分别增加177和159μg（-1）kg（-1）的豌豆，煮熟的豌豆。加工（冷冻和烹饪）在谷物SE浓度导致约12％的降低。叶面施用0.06％（w / v）na2seo4可能是生物化田间豌豆的良好选择。煮沸的100克煮熟的生物污染的豌豆的消耗将提供近似200％的50％的200亩，推荐用于人类日常摄入量的200亩。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号