Abstract Wheat germ is a valuable by-product of the wheat milling process, represents 10-15% lipid contents with other bioactive compounds. Various wheat germ oil (WGO) recovery methods have been adopted, including mechanical pressing, solvent extraction, and supercritical fluid extraction.
Can microbial hydrolysis reduce wheat germ peptide production costs?
This study aims to produce wheat germ peptides through microbial hydrolysis of proteins extracted from defatted wheat germ. This process not only aims to reduce the production costs associated with wheat germ peptides but also seeks to offer insights into peptide preparation methodologies. 2. Materials and Methods 2.1. Materials and Equipment
How to recover wheat germ oil?
Various wheat germ oil (WGO) recovery methods have been adopted, including mechanical pressing, solvent extraction, and supercritical fluid extraction. Some modifications reported by different experimental studies to enhance the oil yield retain the nutritional attributes of fresh oil.
Why is germ removed during the milling process?
During the milling process of wheat, its germ is removed to increase the shelf-stability of flour, which can be compromised by the rapid degradation of germ due to the presence of enzymes (i.e., lipoxygenase and lipase) and a high content of easily oxidised unsaturated oils.