Wheat germ characteristics

Gabor, F., Wirth, M., Jurkovich, B., Theyer, G., Walcher, G., Hamilton, G., Lectin-mediated bioadhesion Proteolytic stability and binding-characteristics of wheat germ agglutinin and Solanum tuberosum lectin on Caco-2, HT-29 and human colonocytes. J Control Release 49, 27-37 (1997). 

VCR (Viobin Cocoa Replacer) is ".pressure-roasted defatted wheat germ, ground to a fine powder which is similar in color and texture to processed cocoas...The toasting process develops aroma and taste characteristics that complement...cocoa..." Such aroma as it has, and it would not be mistaken for cocoa, can be attributed to Maillard reactions taking place during toasting. It is manufactured and sold by the Viobin Corporation, Monticello, Illinois. 

Y. Nagata and M. M. Burger, Wheat-germ agglutinin— molecular characteristics and specificity for sugar binding, J. Biol Chem., 249 (1974) 3116-3122. 

RizzeUo, C. G., NioneUi, L., Coda, R., De Angelis, M., Gobbetti, M. (2010). Effect of sourdough fermentation on stabilization, and chemical and nutritional characteristics of wheat germ. Food Chemistry, 119, 1079-1089. 

Application of ABA to immature wheat embryos prevents embryonic germination, while embryo culture without ABA results in precocious germination [23]. Incubation of immature embryos in ABA also causes the early accumulation of proteins that are characteristic of later stages of embryo maturation [22]. Some of the maturation proteins have been identified and these include wheat germ... 

The addition of specific sugars to solutions of several lectins induces u.v. difference spectra. Difference spectra for Lens culinaris, Sophora japonica, Solamm tuberosum lectins, and wheat germ agglutinin have peaks characteristic of the L-tryptophan residue, whereas that of Arachis hypogaea agglutinin has peaks characteristic of L-tyro ine residues. The binding constants for the lectins with specific sugars may be determined from the intensities of the difference spectra. Lectins may be used for the differentiation of serum enzymes. Lectins from... 

D-Glucose and myristic, palmitic, and stearic acids, as well as d-(—)-glyceric acid, are components of a glycolipid isolated from Nocardia caviae. Wheat-germ agglutinin and concanavalin A have been used in studies of the binding characteristics of mycoplasma cells and membranes. ... 

The hinge-bending motion of domains has been reported for several kinases. Thus, it is tempting as a working hypothesis to assume a correlation between this motion and the characteristic enzyme memory described for wheat germ hexokinase acting as a mnemonic enzyme (Ricard et al. 1974). 

The quality of flour used ia the production of yeast-raised products depends on several factors, including the quality and characteristics of the wheat variety, the environmental conditions under which the wheat was grown, the skill of the miller in separating the endosperm of the wheat kernel from the germ and bran, and the proper treatment of the flour in the mill. 

Several reviews have been pubhshed on wheat (1,2) com (3-7), and rice bran oils (8-10) over the years. Therefore, this chapter, with sufficient background information, will emphasize the latest literature on composition, nutritional characteristics, and processing methods of plant germ oils. 

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