Germ, cereal

Additional basic wheat products are wheat berry (kernel), bulgar, cracked wheat, wheat germ, bran, and commercial cereals. See Ref. 56 for more information on wheat science technology. 

As vitamin Bg is mainly located in the germ and aleurone layer in cereal grains polishing for the production of flour removes a substantial portion. White bread is therefore a poor source unless fortified. Some nonedible yeasts contain up to 38 mg/100 g dry weight vitamin B, the highest level of the natural sources (4,27). As a rule, these amounts are too low for cost-effective isolation. 

Spinach, salad, cereal germ, and bran as well as pulses are good sources of folic acid. Liver and yeast contain high amounts of this vitamin, too, but are not consumed frequently enough to be relevant for the coverage of daily requirements [1,2]. 

Milk, milk products, and foods of animal origin contain high amounts of (free) riboflavin with good bioavailability. In foods of plant origin, the majority of riboflavin is protein-bound and therefore less bioavail-able. Cereal germs and bran are plant sources rich in riboflavin [1]. 

Dailey, O.D., Jr. 2000. Variability in water absorption of germ and endosperm during laboratory steeping of a yellow dent com hybrid. Cereal Chem. 77, 721-723. 

Singh, V. and Eckhoff, S.R. 1996. Effect of soak time, soak temperature and lactic acid on germ recovery parameters. Cereal Chem. 73, 716-720. 

Wahjudi, J., Xu, L., Wang, P., Singh, V., Buriak, P., Rausch, K.D., McAloon, A.J., Tumbleson, M.E., and Eckhoff, S.R. 2000. Quick fiber process Effect of mash temperature, dry solids and residual germ on fiber yield and purity. Cereal Chem. Tl, 640-644. 

Weller, C.L., Paulsen, M.R., and Mbuvi, S. 1989. Germ weight, germ oil content, and estimated oil yield for wet-milled yellow dent com as affected by moisture content at harvest and temperature of drying air. Cereal Chem. 66, 273-275. 

Red meat, shellfish and wholegrain cereals are good sonrces of zinc (most of the zinc is in the bran and germ of the cereal). Zinc is a component of more than 100 enzymes which carry ont a wide range of cellular functions and most of the zinc is present in mnscle. A deficiency of zinc is associated with slow wonnd healing, decreased appetite, loss of taste and smell and decreased immune function. 

Vitamin deficiency of Bj leads to the disease known as Beriberi. However, nowadays in the Western hemisphere, vitamin Bj deficiency is mainly found as a consequence of extreme alcoholism. In fact, the vitamin absorption by the gut is decreased and its excretion is increased by alcohol. Alcohol also inhibits the activation of vitamin Bj to its coenzyme form, thiamine pyrophosphate ester (TPP). There is no evidence of adverse effects of oral intake of thiamine [417]. The main food sources of vitamin Bj are lean pork, legumes, and cereal grains (germ fraction). It is soluble in water and stable at higher temperature and at pH lower than 5.0, but it is destroyed rapidly by boiling at pH 7.0 or above. 

Commercial thiamine dietary supplements are prepared by synthesis Pyrimidine + thiazole nuclei synthesized separately and then condensed also build on pyrimidine with acelaiiudiiie. Precursors in the biosynthesis of thiamine include thiazole and pyrimidine pyrophosphate, with thiamine phosphate as an intermediate. In plants, production sites arc found in grain and cereal germ. 

In plants, the vilamin is present as pyridoxol-5-phosphate, pyndoxal-5-phosphate, or pyridoxamine-phosphate. In plants, production sites are found in fungi, cereal germ, and seeds. 

Production sites for vitamin E biosynthesis occur in nuts, seeds, cereal germ, green leaves, legumes. Biosynthesis also occurs in some microorganisms. Precursors for biosynthesis include mevalonic acid and phenylalanine (probably these compounds with side chains). Considerably more research is required to pinpoint the exact precursors. Tocotnenol occuis as ail intermediate in the biosynthesis. 

In recent years, the conversion of starch to fructose has become a very important commercial process. High-fructose corn syrup (HFCS) is approximately twice as sweet as sucrose. It is used in soft drinks, canned fruits, lactic acid beverages, juice, bread, ice cream, frozen candies, and so on. HFCS can be obtained from a variety of cereals and vegetables, such as corn, wheat, rice, potatoes, and cassava. Corn is the most important source of HFCS because of low costs and excellent utilities of its by-products, corn meal, oil, gluten, germ, and fiber. 

Vitamin E (a-tocopherol) is most abundantly available in wheat germ oil and in small quantities in cereals, nuts, spinach, and egg yolk. Deficiency of vitamin E normally does not occur. Large doses of vitamin E are used to reduce the toxicity of vitamin A. Prolonged use causes delay in wound healing but significant... 

Meat of other fish. Cereals, excluding bran, germ, wheat, and rice. Stem vegetables, pine nuts, root vegetables, and potatoes 0.1... 

Singh, V., and Eckhoff, S. R. 1997. Economics of germ pre-separation for dry grind ethanol facilities. Cereal Chem., 74,462-466. 

This association is greatest at the isoelectric point of the protein and being readily dissociated at pH s above or below the isoelectric point ( iJ.) Phytate association in cereal grains is less well defined but is contained in significant concentrations both in the bran and germ (12). There appears to be at least one ferric ion associated in the otherwise soluble phytate complex in wheat bran (13). Phytate in sesame seed appears to be the most unique and least soluble of all seeds. In this case magnesium appears to be the predominant cation (9 ) ... 

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