The
invention
- The
problem to be solved:
By increasing the selenium content of
varieties during the vegetation period,
they could be used to manufacture
biologically more valuable products.
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- Definition:
Technique for the development of
food industry raw materials enriched with
selenium and microelements by spraying
the plants on several occasions (2–5
times depending on the species) from
germination to maturity with a solution
containing selenate ions (0.001–40 %),
microelements (with the composition and
quantity characteristic of the plants),
humic acid and/or fulvic acid
(0.01–20.0 mass %). Humic and fulvic
acids have a synergistic effect on the
uptake of selenate ions. The green mass
and grain yield of plants enriched with
selenium and microelements can be used
for food industry purposes for the
production of bakery products and
breakfast cereals and for the enrichment
of other products (e.g. in the meat
industry).
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- Presentation:
One task facing the processing
industry is to promote healthy nutrition.
One precondition for this is for the raw
materials to contain the microelements
required for the manufacture of healthy
bakery, pasta and confectionery products.
Raw materials consist of agricultural,
horticultural and herbal plants. Selenium
is a trace element essential for the
cellular metabolism. It can provide
protection against environmental poisons
such as lead, arsenic, cadmium and
mercury. The improvement of the selenium
content of food industry raw materials
could be an effective way of preventing
several serious diseases. The selenium
content of the soil has a decisive
influence on the selenium content of food
products. If there is no selenium in the
soil it can be supplied directly to the
plants using the technique described.The technique
consists of promoting the absorption of
selenium by means of humic or fulvic
acid. By forming a selenate-humic acid
complex the humic acid is able to act as
a carrier molecule to introduce the
selenium into the tissues, catalysing
cell respiration processes, accelerating
energy production and thus enhancing the
introduction of selenium into the protein
synthesis process. The invention solves
this problem by using humic and/or fulvic
acid in a spray containing microelements
(Cu, Co, Zn, Mn, Mo, B, Fe) enriched with
0.001–40 % selenium. This mixture was
sprayed onto the plants at various stages
between germination and maturity, as
required by the plant group. Multiple
sprayings help to increase the selenium
content. By spraying with foliar, germ or
soil sprays based on humic and/or fulvic
acid (0.01–1.00 %) and enriched with
selenic acid, the selenium and humus
content of the soil is increased, the
germination vigour of various plants is
improved, and the quality of wheat is
enhanced through the incorporation of
selenium and various microelements into
the grain.
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- Advantages:
Humic acid treatment improved the
selenium content and microelement
contents of the products examined. It is
a major success that the quality of
various wheat varieties could be
increased by the joint effect of
selenium+fulvic acid. Products with good
baking quality and high selenium content,
produced with this technique, could help
to prevent the development of certain
serious diseases.
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- Stage
of development:
The technique is already used in crop
production and baking products
manufactured from treated wheat is
marketed in various parts of the country.
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The
inventor(s)
- Name(s):
Zsuzsa POLLHAMER, Ferenc KAJDI,
János CSICSOR
- Self
introduction:
Zsuzsa Pollhamer, Ph.D., many decades of
work in quality wheat breeding and
processing. No. of patents: 18; No. of
varieties: 18.
Ferenc Kajdi, Ph.D., breeder of 5
registered varieties, variety maintenance
breeding of 11 varieties. No. of patents:
3.
János Csicsor, M.Sc., development of
products containing humic acid.
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The
protection
- Form:
Patent (Hu 213552)
- Priority:
1994
- Countries
where it is force: Hungary
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Business
intention: Popularisation of the use of
the new technology to ensure the marketing of
end-products with better biological value.
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Contact
- Name:
Dr. Ferenc KAJDI
- E-mail:
kajdif@matavnet.hu
- Fax: +36
96-217-745
- Address:
University of West-Hungary,
Faculty of Agricultural Sciences, H- 9200
Mosonmagyaróvár, Vár 2., Hungary
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