LAUSR

BACKGROUND Se deficiency is a recognized problem that threatens the health of people worldwide, wheat is grown worldwide and is one of the major sources of dietary Se. Since there are few studies have investigated the changes in Se content and speciation of different varieties of Se-enriched wheat from primary to deep processing, in this paper, four naturally Se-enriched kinds of wheat and two Se-fertilized kinds of wheat were used for this study. RESULTS Glutenin- and albumin-bound Se accounted for the highest proportion of protein-bound Se in wheat flour (7.29 ± 0.19%~10.82 ± 0.50% and 6.16 ± 0.34%~8.45 ± 0.07%); water-soluble polysaccharide-bound Se accounted for the highest proportion of polysaccharide-bound Se in wheat flour (12.02 ± 0.54%~24.62 ± 1.87%). Coarse bran selenium content was significantly higher than wheat flour (137.94 ± 7.80%~174.55 ± 5.09% for unpeeled wheat, 147.27 ± 10.96%~187.72 ± 17.70% for peeled wheat). Different effects of peeling and processing wheat flour on Se content and speciation of different wheat varieties. Whole wheat flour enabled better retention of SeMet (101.64 ± 2.32%~138.41 ± 2.84% for unpeeled wheat, 158.59 ± 13.72%~250.20 ± 4.94% for peeled wheat). The cooking process had no significant effect on Se content, but Se species were possibly interconverted. CONCLUSION The organic Se content of different varieties of Se-enriched wheat was different, but the milling and cooking process retained the total Se and Se speciation better, which could be used for daily Se supplementation for Se-deficient people. This article is protected by copyright. All rights reserved.