STUDIES ON THE PROCESSING OF WHEAT GERM
| Autor: | C. V. Lusena, W. D. McFarlane |
|---|---|
| Rok vydání: | 1945 |
| Předmět: |
chemistry.chemical_classification
medicine.diagnostic_test biology Proteolysis Vitamin E medicine.medical_treatment Ethylene Dichloride Proteolytic enzymes food and beverages Wheat germ General Medicine Glutathione chemistry.chemical_compound Lipoxygenase Enzyme Biochemistry chemistry medicine biology.protein Food science |
| Zdroj: | Canadian Journal of Research. :202-211 |
| ISSN: | 1923-4287 |
| DOI: | 10.1139/cjr45f-022 |
| Popis: | Processes are described for the controlled treatment of wheat germ with steam or with ethylene dichloride vapours followed by steam. The products are highly palatable and have excellent keeping and baking qualities. The improved quality is associated with the inactivation of proteolytic enzymes, low moisture content, and the removal of odoriferous substances. The treatments destroy a considerable part of the glutathione but do not affect the vitamin E and thiamin content or promote rancidity.To facilitate these studies on processing, a new procedure has been developed for measuring the proteolytic activity of wheat germ, and previous methods have been adapted for the determination of the lipoxidase activity and glutathione content of wheat germ. No relationship is found between the development of off-flavours in wheat germ during storage and the formation of peroxides or lipoxidase activity. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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