The Experts below are selected from a list of 39624 Experts worldwide ranked by ideXlab platform
Zhou Hui-ming - One of the best experts on this subject based on the ideXlab platform.
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Research advance in antioxidative activities of defatted Wheat Germ
China Oils and Fats, 2012Co-Authors: Zhou Hui-mingAbstract:Wheat Germ is the main by-product from the Wheat milling industry.Defatted Wheat Germ is rich in bioactive compounds,and there is enormous developing potential.The research advance in antioxidative activities of defatted Wheat Germ and its components were reviewed to provide the basis for further development and utilization of defatted Wheat Germ.
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Recent Progress of Wheat Germ Components
Grain Processing, 2009Co-Authors: Zhou Hui-mingAbstract:In this review,various nutrient ingredients and their respectively nutrient and healthy functions were introduced.The research progresses on Wheat Germ were summarized,mainly containing stabilization of Wheat Germ,extraction technology of nutritional components such as Wheat Germ oil and protein and some other aspects of Wheat Germ.
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Decolorization of antioxidative peptides from Wheat Germ
China Oils and Fats, 2009Co-Authors: Zhou Hui-mingAbstract:Powdered activated carbon was adopted to decolorize antioxidative peptides from Wheat Germ hydrolysate.Effects of decolorization were studied by determining the decolorizing rate and the reserved rate of nitrogen.Meanwhile,the effects of decolorization on the antioxidative activities of Wheat Germ hydrolysate were studied.The result showed that when the powdered activated carbon concentration was 2%,decolorization time was 30 min and decolorization temperature was 50℃,the decolorizing rate was 83.9% and the reserved rate of nitrogen was 60.6%.The decolorization procedure weakened the antioxidative activity of Wheat Germ hydrolysates to some extent.
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The effect of extrusion process on nutritional quality of Wheat Germ and defatted Wheat Germ
Science and Technology of Food Industry, 2008Co-Authors: Zhou Hui-mingAbstract:The effect of extrusion process on the nutritional components of Wheat Germ and defatted Wheat Germ was studied,and the mechanism of extruding was also discussed.The results clearly showed that during the extrusion process,due to high temperature,pressure and shear,total Wheat-Germ and defatted Wheat Germ protein denatured and water-soluble protein remarkably decreased,47.01% and 48.30%,respectively.Meanwhile,essential amino acids of defatted Wheat Germ decreased 8.16%,more than that of Wheat Germ.In the processing,reducing sugar decreased,33.07% and 50.35%,respectively.After extrusion process,digestibility,store stability,water retention rate of Wheat Germ and defatted Wheat Germ all increased.
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Isolation,Purification and Physico-chemical Properties of Wheat Germ 8S Globulin
Food Science, 2008Co-Authors: Zhou Hui-mingAbstract:In this experiment,Wheat Germ globulin was fractionated,and the physicochemical and structural properties of the main fraction of Wheat Germ globulin were comprehensively studied. The results of experiments showed that 8S globulin is the major fraction of Wheat Germ globulin. Reduced SDS-PAGE revealed that Wheat Germ 8S globulin has two predominant bands (55.0 kD and 38.0～40.0 kD). It has a relatively high level of glutamic acid,arginine,aspartic acid and leucine,whereas cystine and methionine are lacking. CD spectra indicated that Wheat Germ 8S globulin is a protein rich in β-sheet structure (54.9 %),followed by random coil (25.3 %) and α-helical (19.8 %) structure.
William F. Stenson - One of the best experts on this subject based on the ideXlab platform.
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Inhibition of cholesterol absorption by phytosterol-replete Wheat Germ compared with phytosterol-depleted Wheat Germ
American Journal of Clinical Nutrition, 2003Co-Authors: Richard E. Ostlund, Susan B Racette, William F. StensonAbstract:BACKGROUND: Low-fat vegetable foods contain phytosterols, but it is not known whether they are in biologically active forms or whether their concentrations are high enough to reduce cholesterol absorption and favorably affect lipid metabolism. OBJECTIVE: The objective was to establish whether the selective removal of phytosterols from Wheat Germ would increase the cholesterol absorption measured from test meals composed of Wheat Germ muffins. DESIGN: Wheat Germ, which has a high content of phytosterols relative to total fat, was chosen as a low-fat test food. Cholesterol absorption was measured 3 times in 10 subjects. Each test meal was a muffin containing 30 mg heptadeuterated cholesterol tracer and, in random order, 80 g original Wheat Germ containing 328 mg phytosterols, Wheat Germ from which phytosterols had been selectively extracted, or extracted Wheat Germ reconstituted with purified phytosterols. Changes in cholesterol absorption were monitored by the measurement of tracer enrichment of plasma cholesterol 4 and 5 d after each meal with the use of negative ion mass spectrometry. RESULTS: Tracer enrichment of plasma cholesterol was 42.8% higher after consumption of phytosterol-free Wheat Germ than after that of the original Wheat Germ (0.415 +/- 0.035 compared with 0.291 +/- 0.024 micro mol tracer/mmol cholesterol; P < 0.01). Tracer enrichment of plasma cholesterol was not significantly different between the Wheat Germ with extracted-and-reconstituted phytosterol (0.305 +/- 0.022 micro mol tracer/mmol cholesterol) and the original Wheat Germ. CONCLUSION: The efficiency of cholesterol absorption from test meals was substantially lower after consumption of original Wheat Germ than after consumption of phytosterol-free Wheat Germ, which suggests that endogenous phytosterols in Wheat Germ and possibly in other low-fat vegetable foods may have important effects on cholesterol absorption and metabolism that are independent of major nutrients.
Nermin Bilgiçli - One of the best experts on this subject based on the ideXlab platform.
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Quality Evaluation of Wheat Germ Cake Prepared with Different Emulsifiers
Journal of Food Quality, 2013Co-Authors: Hacer Levent, Nermin BilgiçliAbstract:Wheat Germ (coarse and fine) was replaced with Wheat flour at levels of 0, 10, 20 and 30% for cake making. Sodium stearoyl-2 lactylate (SSL) and diacetyl tartaric acid esters of mono (and di) glyceride (DATEM) were used as emulsifier at 0.5% level. The effects of Wheat Germ particle size, emulsifier type and Wheat Germ level on batter and cake quality were investigated. Coarse Wheat Germ (CWG) usage in cake formulation gave better cake physical properties than fine Wheat Germ (FWG). SSL provided higher cake volume, texture and pore structure score, and lower hardness to cake samples compared with DATEM. Wheat Germ addition (CWG/FWG) increased the ash, protein, fat and mineral contents (Ca, Cu, Fe, Mg, Mn, P, K and Zn) of the samples. Crust and crumb color of the cake samples were significantly (P
Eli Ruckenstein - One of the best experts on this subject based on the ideXlab platform.
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Macroporous chitin affinity membranes for Wheat Germ agglutinin purification from Wheat Germ
Journal of Membrane Science, 1999Co-Authors: Xianfang Zeng, Eli RuckensteinAbstract:Abstract Macroporous chitin membranes of controlled porosity and pore sizes have been prepared. They have good mechanical properties and allow high flow rates of protein solutions at low pressure drops. Because of the numerous N -acetyl- D -glucosamine (GlcNAc) moieties they contain, the chitin membranes can be used for the separation of some valuable proteins both as affinity ligands and support matrix, without further modification. Due to their high porosity and high adsorption surface area, the chitin membranes provide a larger number of accessible binding sites for the Wheat Germ agglutinin than the chitin beads do. The adsorption capacity for Wheat Germ agglutinin (180 mg/g chitin membrane) is about 20 times larger than that of chitin beads. Because of the numerous binding sites, multiple-point bindings are involved in the protein adsorption. For this reason, a strong eluant, namely a 1 M acetic acid aqueous solution, had to be used to efficiently recover the Wheat Germ agglutinin from the membrane. The Wheat Germ agglutinin was extracted from Wheat Germ with 0.05 M HCl, precipitated with ammonium sulfate, dialyzed against 0.01 M Tris–HCl buffer (pH 8.5), and purified on the chitin membrane. A high purity (>99%) Wheat Germ agglutinin with high yield (∼50 mg/100 g Wheat Germ) was obtained.
Elena Vittadini - One of the best experts on this subject based on the ideXlab platform.
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A compendium of Wheat Germ: Separation, stabilization and food applications
Trends in Food Science & Technology, 2018Co-Authors: Fatma Boukid, Silvia Folloni, Roberto Ranieri, Elena VittadiniAbstract:Abstract Background 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, tocopherols, and phytosterols. However, the presence of high enzymatic activities together with a high content of unsaturated oil, induce a fast decrease in the nutritional value of Wheat Germ during storage and, consequently, strongly limit product's shelf-life. Scope and approach In recent decades, flour blends from raw or/and processed Wheat Germ received great interest from nutritional and technological perspectives. Nevertheless, the quality of the end-product strongly depended on the supplementation level, as well as the type and the severity of separation and stabilization techniques that Wheat Germ went through. Hence, in this review, the newest advances in Wheat Germ pre-handling approaches and food applications are discussed to provide relevant and updated information about its worthiness to be a part of the human diet. Key findings and conclusions To fully valorize and preserve the nutritious potential of Wheat Germ, effective pre-treatments of separation and stabilization are needed to guarantee its stability and suitability to meet food quality and safety standards. Such an underutilized ingredient might be a valuable fortifying component for a spectrum of foodstuffs.
