1 results match your criteria: "Guangdong Provincial Engineer-ing Technology Research Center of Seafood[Affiliation]"
Effect of steaming on the selenium form, structure, and bioavailability of selenopolysaccharides from Chlamys nobilis.
Food Chem
March 2025
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineer-ing Technology Research Center of Seafood, Zhanjiang 524088, China; Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Process-ing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China. Electronic address:
To investigate the effect of steam processing on the form, structure and biological properties of selenopolysaccharides in the Chlamys nobilis, we conducted purification and compositional analysis of both raw and steamed samples. The results showed that the raw (SS-3) and steamed (SZ-3) groups had the highest selenium content in the purified fraction. Comparison of the structural characterization shows that selenium can exist in both O-Se-O and Se-O-C chemical bonds, but the absorption strength of the chemical bonds decreased after steam treatment, and steaming can convert β-type pyranose to α-type in selenopolysaccharides.
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