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| Storage stability of wheat germ at different temperatures |
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Received:May 28, 2025 Revised:January 15, 2026 Accepted:July 21, 2025
Published：July 20, 2026
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250262 |
| KeyWord:wheat germ storage wheat germ oil lipid quality nutrient |
| FundProject: |
| Author Name | Affiliation | | LI Feiyang1, CHEN Mingxia1, YUN Zhaolun1, LIU Wei1, MENG Wei2,
ZHANG Zhiyong3, CHEN Jingnan1 | 1.College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
2.Henan Jinyuan Grain and Oil Co. , Ltd. , Zhengzhou 450007, China
3.Shandong Xiangchi Grain and
Oil Co. , Ltd. , Binzhou 251499, Shandong, China |
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| Abstract: |
| In order to provide theoretical references for the rational and effective storage of wheat germ, fresh wheat germ was stored at different temperatures (5, 15, 25 ℃, and 35 ℃). By investigating changes in sensory quality, key enzyme activities, physicochemical indicators of lipids, and nutrient content over time, the patterns of quality deterioration in wheat germ at various storage temperatures were explored. The results indicated that when wheat germ was stored at 5 ℃ for 14 weeks, lipase activity increased by 18.36%, with lipoxygenase relative activity reaching 133%.At this time,the acid value of wheat germ oil was 10.66 mgKOH/g,and the peroxide value remained below national standards, the total tocopherols retention rate was 88.70%, and there was no significant change in total sterols content.The total flavonoids retention rate in wheat germ was 9017%, total phenol retention rate was 9243%, and reduced glutathione (GSH) retention rate was 93.36%. After 6 weeks of storage at 15 ℃, 3 weeks at 25 ℃, and 1 week at 35 ℃, the activity of lipase and lipoxygenase in wheat germ increased significantly, with acid value exceeding 10 mgKOH/g and high loss rates of total tocopherols, total flavonoids, total phenol, and GSH. In summary, wheat germ should not be stored for more than 14 weeks at 5 ℃, 6 weeks at 15 ℃, 3 weeks at 25 ℃, or 1 week at 35 ℃. |
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