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| Nutritional components and processing technologies of cereal germ: a review |
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| DOI： |
| KeyWord:cereal germ nutritional component active component precision processing technology |
| FundProject:山东省农业重大应用技术创新项目(SD2019ZZ024)；临沂市河东区重点研发计划(2020HDQZD10) |
| Author Name | Affiliation | | MA Mengtian1, WANG Minghui1, LU Peijie1, MIAO Wenhui1,
XING Maoxuan2, ZHANG Bingwen1 | 1.School of Biological Science and Technology, University of Jinan, Jinan 250022, China
2.Shandong
Tiancheng Agricultural Science and Technology Co. , Ltd. , Linyi 276026, Shandong, China |
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| Download times: 1991 |
| Abstract: |
| As the most important component part of cereal grain, the cereal germ is rich in nutritional components. In order to provide a reference for product development and technical optimization of cereal germ,the composition and physiological function of nutritional components in cereal germ were reviewed, including fat, protein, carbohydrates, vitamins and minerals. The precision processing technology of cereal germ was summarized. The problems existing in the development of cereal germ products were pointed out and some suggestions were put forward. The stabilization of cereal germ, the extraction of cereal germ oil, the preparation of active peptides and the enrichment of γ-aminobutyric acid have become new hot spots in the field of cereal germ research. It is necessary to increase the research on the application of the active components of cereal germ and further explore the functional food and pharmaceutical fields, so as to diversify the product development and expand the scope of application of cereal germ and generate better social and economic benefits. |
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