Correlation of Dispersibility of Proteins with that of Selenium in Teas

Abstract

Selenium-enriched tea was suggested as a possible source of supplemental Se. The result of this study indicates that it is not practicable to make selenium-enriched tea as a beverage like traditional green tea or black tea for the supplementation of selenium in human diet. The selenium dispersibilities of fresh tea leaves, green tea, and black tea highly correlated with those of protein (r ² = 0.998). The high protein dispersibility (85.0%) of fresh tea leaves in water solution was accompanied by that of selenium (93.8%). Decreases in protein dispersibility of green tea and black tea to 2.5% and 4.2 % coincided with those of selenium to only 8.3% and 10.1%, respectively. The amount (14.90 μg) of selenium in saturated ammonium sulphate (a protein precipitating reagent) precipitate was 83.8% of that (17.79 μg) in fresh tea leaf extract, and after the saturated ammonium sulphate precipitate was dialyzed against distilled water overnight, the amount (14.37 μg) of selenium remaining in the dialyzed precipitate (protein) was still 80.8% of that in the fresh tea leaf extract. However, there were no significant differences (p > 0.05) between the amount of selenium in the saturated ammonium sulphate precipitate and that in the saturated ammonium sulphate precipitate that was dialyzed.