Escuela de Ingeniería Y Ciencias, Centro de Biotecnología FEMSA, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849, Monterrey, NL, México.
Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, FCQB-UAS, AP 1354, CP 80000, Culiacán, Sinaloa, México.
Plant Foods Hum Nutr. 2022 Jun;77(2):226-232. doi: 10.1007/s11130-022-00961-8. Epub 2022 Apr 30.
Corn kernels were soaked with different selenium (Se) solutions (0, 12 or 24 mg NaSeO/L), sprouted for different times and then lime-cooked for the pilot plant production of tortillas. The dough and tortillas were quantified in terms of total Se, starch and protein content. Also, in vitro digestibility, texture, color, and sensory properties were evaluated. Results indicated that lime-cooking times were significantly reduced from 39.15 to 14.34, 8.42 and 2.80 min when whole corn was compared with kernels germinated for 1, 2 or 3 days. The Se content of regular tortillas (0.08 µg/g dw) increased about eight-fold in tortillas (0.651-0.625 µg/g dw) produced of corn germinated for two day and treated with 24 mg of NaSeO/L. The highest α-amylase activity and lower starch viscosity values were observed in 3-day germinated supplemented with the highest Se. Se-enriched tortillas produced from 2-day sprouted kernels treated with 12 mg NaSeO showed the highest levels of general acceptability, texture and flavor.
玉米粒分别用不同浓度的硒溶液（0、12 或 24mg NaSeO/L）浸泡，然后在不同时间发芽，再经过石灰蒸煮，用于玉米饼的中试生产。面团和玉米饼用总硒、淀粉和蛋白质含量来定量。此外，还评估了体外消化率、质地、颜色和感官特性。结果表明，与整个玉米粒相比，发芽 1、2 或 3 天的玉米粒的石灰蒸煮时间分别从 39.15 分钟显著减少到 14.34、8.42 和 2.80 分钟。常规玉米饼（0.08μg/g dw）中的硒含量增加了约八倍，达到 0.651-0.625μg/g dw，这是由用 24mg NaSeO/L 处理的发芽两天的玉米制成的玉米饼。在补充了最高硒浓度的情况下，3 天发芽的玉米的α-淀粉酶活性最高，淀粉粘度值最低。用 12mg NaSeO 处理的 2 天发芽的玉米粒生产的富硒玉米饼的总体可接受性、质地和风味最高。
