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<p>Selenium nanoparticles stabilized with pomegranate peel polyphenol (PPP) were synthesized, and the effects of the selenium nanoparticles and sodium selenite solutions applied through soaking on selenium biofortification, the structure and physicochemical properties of the isolated starch from the germinated foxtail millet were comparatively investigated. PPP-stabilized selenium nanoparticles and sodium selenite increased the total and organic selenium content of germinated millets by 14.53-44.45-fold and 9.4-37.43-fold, respectively. In addition, selenium nanoparticles displayed a significantly (<i>p</i> &lt; 0.05) higher conversion rate of organic selenium than sodium selenite. For the proximate compositions, compared with the pure water germinated foxtail millet, the total protein content of selenium-enriched millets significantly increased by 13.98–17.62%, while the total ash content, fat content, and starch content decreased by 12.82–15.38%, 6.09–24.82%, and 5.4–9.26%, respectively. Compared with sodium selenite, selenium nanoparticles significantly enhanced oil-absorption capacity, relative crystallinity, short-range orderliness, and enthalpy value of the isolated millet starch, while the syneresis, peak viscosity, breakdown value, and setback value of the starch were significantly reduced. X-ray diffraction analysis showed that selenium-enriched germinations maintained the typical A-type crystal structure of the raw millet starch. Fourier-transform infrared spectroscopy analysis confirmed that selenium-enriched germination processes maintained the secondary structure of the starch. Rheological characterization showed significant decreases (<i>p</i> &lt; 0.05) in storage modulus (G’) and loss modulus (G’’) of the isolated starch from selenium-enriched germinated millet. These results collectively indicate that selenium biofortification during germination enhanced the nutritional value of foxtail millet and exerted a great impact on the structural and physicochemical properties of foxtail millet starch.</p>

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Effects of selenium nanoparticles and sodium selenite on selenium biofortification and the physicochemical properties of starch isolated from germinated Foxtail millet

  • 期刊论文

  • 发表日期：

    2026年1月8日

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  • Shen’ao Huang,
  • Xiaoyi Han,
  • Guowei Man,
  • Xiangxiang He,
  • Lei Luo,
  • Jinle Xiang

摘要

Selenium nanoparticles stabilized with pomegranate peel polyphenol (PPP) were synthesized, and the effects of the selenium nanoparticles and sodium selenite solutions applied through soaking on selenium biofortification, the structure and physicochemical properties of the isolated starch from the germinated foxtail millet were comparatively investigated. PPP-stabilized selenium nanoparticles and sodium selenite increased the total and organic selenium content of germinated millets by 14.53-44.45-fold and 9.4-37.43-fold, respectively. In addition, selenium nanoparticles displayed a significantly (p < 0.05) higher conversion rate of organic selenium than sodium selenite. For the proximate compositions, compared with the pure water germinated foxtail millet, the total protein content of selenium-enriched millets significantly increased by 13.98–17.62%, while the total ash content, fat content, and starch content decreased by 12.82–15.38%, 6.09–24.82%, and 5.4–9.26%, respectively. Compared with sodium selenite, selenium nanoparticles significantly enhanced oil-absorption capacity, relative crystallinity, short-range orderliness, and enthalpy value of the isolated millet starch, while the syneresis, peak viscosity, breakdown value, and setback value of the starch were significantly reduced. X-ray diffraction analysis showed that selenium-enriched germinations maintained the typical A-type crystal structure of the raw millet starch. Fourier-transform infrared spectroscopy analysis confirmed that selenium-enriched germination processes maintained the secondary structure of the starch. Rheological characterization showed significant decreases (p < 0.05) in storage modulus (G’) and loss modulus (G’’) of the isolated starch from selenium-enriched germinated millet. These results collectively indicate that selenium biofortification during germination enhanced the nutritional value of foxtail millet and exerted a great impact on the structural and physicochemical properties of foxtail millet starch.