Advances on Nutritional Functional Components and Comprehensive Utilization of Wheat Germ

LIU Yue; CHOU Jiandong; CHEN Yuezhang; ZENG Hui; ZHANG Bolin; SONG Hao

doi:10.13386/j.issn1002-0306.2021070110

Volume 43 Issue 12

Jun. 2022

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Science and Technology of Food Industry > 2022 > 43(12): 457-467. > DOI: 10.13386/j.issn1002-0306.2021070110

LIU Yue, CHOU Jiandong, CHEN Yuezhang, et al. Advances on Nutritional Functional Components and Comprehensive Utilization of Wheat Germ[J]. Science and Technology of Food Industry, 2022, 43(12): 457−467. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070110.

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Advances on Nutritional Functional Components and Comprehensive Utilization of Wheat Germ

1.
Postdoctoral Workstation, Beijing Yiqing Holding Co., Ltd., Beijing 100022, China
2.
College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
3.
Beijing Industrial Technology Research Institute Ltd., Beijing 101111, China

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Received Date: July 08, 2021
Available Online: April 17, 2022

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Abstract

Abstract

Wheat germ is a precious by-product deriving from the milling industry, as it is a natural concentrated source of essential amino and fatty acids, minerals, vitamins, and functional active components. However, due to its high endogenous enzyme activity and rich content of unsaturated fatty acids, it tends to get acidificated and deteriorated rapidly, which seriously limits its development in deep processing industry. Therefore, the paper presents several separation and stabilization techniques that wheat germ went through, and summarizes the comprehensive utilization of wheat germ. Besides, the limitations and low comprehensive utilization rate of nutrition are being analyzed and discussed, and their further research and potential application prospect are prospected, aiming to provide a reference for reasonable utilization of wheat germ resources.
- wheat germ,
- nutrition components,
- stabilization techniques,
- comprehensive utilization

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References

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