The modern theory and technology of production, processing and use of the products of complex processing of wheat germ
Автор: Rodionova N.S., Alekseeva T.V.
Рубрика: Пищевая биотехнология
Статья в выпуске: 4 (62), 2014 года.
The data and methods for the preparation of deep processing of wheat germ and their impact on the physical and chemical properties of the final products. It was found that for use in food technology is preferable to use a method is-cold-pressed wheat germ, under which the processed products do not present a residual amount of solvents and other non-food components. Given food and biological characteristics of wheat germ and products deep processing, it was found that they contain vitamin E, A, D, vitamin group В, more than 20 macro- and microelements. Methods of extracting oil from different types raw materials. Analyzed the functional role of the balance of w-6 and w-3 fatty acids for the human body and ways to maintain balance. A review of plant oils, the prospects of its use to create food systems balanced composition of fatty acids. It was found that the ratio of w-6 and w-3 fatty acids in wheat germ oil does not meet the recommended therefore to establish the necessary balance it is preferable to mix amaranth oil and pumpkin. Classified the factors affecting the quality parameters of wheat germ stored, evaluated the role of the enzyme complex during storage of wheat germ and their products deep processing. It was found that a significant effect on the damage of wheat germ has a dual action of lipase, lipoxygenase and catalase. Given the storage and stabilization of wheat germ, shows the potential use of stabilizers to increase the shelf life of wheat germ. As stabilizers, preference is given to compositions of organic acids: ascorbic, succinic and fumaric. It is proved that the composition of organic acids suppress the activity of lipase and lipoxygenase catalase by wheatgerm type noncompetitive inhibition. A review of the technologies used wheat germ and products of their complex processing in medical, cosmetic, feed and food industry. Evaluated the potential application of wheat germ and products deep processing industry of functional and therapeutic nutrition.
Баланс w-6 и w-3 жирных кислот
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