Barnes P J
Z Lebensm Unters Forsch. 1982;174(6):467-71. doi: 10.1007/BF01042727.
Germ from wheat, rye, triticale, barley and oat was prepared by passing the grain through an Entoleter impact mill. The content of a number of important nutrients in the germ preparations was determined in order to make a preliminary evaluation of the potential use of these preparations as food ingredients. alpha-Tocopherol, polyunsaturated lipids, protein, threonine, methionine, lysine, raffinose, sucrose, thiamin and riboflavin were chosen since these are the components regarded as most important in commercial wheat germ. All the germ preparations had compositions essentially similar to published values for commercial wheat germ derived from flour milling. The germ lipids of rye and triticale had a very high content of linolenic acid which could lead to problems of oxidative rancidity. Otherwise, the germ preparations appear suitable as an alternative to commercial mill gem for food ingredient applications.
将小麦、黑麦、小黑麦、大麦和燕麦的谷粒通过锤式冲击磨制备得到胚芽。测定了胚芽制品中多种重要营养素的含量，以便对这些制品作为食品成分的潜在用途进行初步评估。选择了α-生育酚、多不饱和脂质、蛋白质、苏氨酸、蛋氨酸、赖氨酸、棉子糖、蔗糖、硫胺素和核黄素，因为这些是商业小麦胚芽中被认为最重要的成分。所有胚芽制品的成分与已公布的面粉加工商业小麦胚芽的值基本相似。黑麦和小黑麦的胚芽脂质中α-亚麻酸含量非常高，这可能会导致氧化酸败问题。否则，胚芽制品似乎适合作为商业磨制胚芽的替代品用于食品成分应用。
