[Obtaining phytin and lectin from wheat germs in a simple processing cycle]
2000
Antonyuk, V.O. | Antonyuk, L.Ya.
The issue is elucidated of obtaining a number of physiologically active substances, mainly lectin and phytin, from wheat germs in a single processing cycle. It is stated that while purifying the phytin and agglutinine from wheat germs, the phytin content stood at 0.88 % of the total mass of fresh wheat germs. The agglutinine obtained following the phytin purification totaled 0.04 % of the raw material mass. The new method of obtaining the phytin and lectin comprised the following stages: 1) oil extraction; 2) obtaining the phytin from fat-free germs; 3) obtaining the lectin from the liquid that appeared after eliminating the phytin from it. A possibility is shown to obtain a wheat oil from the wheat germs with the output of about 12-14 %. The oil has no food value because of its specific taste. Yet it could be used for obtaining a number of compounds, for example, fat-soluble vitamins, in particular, vitamin E, which content in the wheat oil is estimated to be 1.5-3.0 %. The liquid that passed an affinic gel column is stated to be lectin-free but comprises the large amount of group B vitamins and sugars. According to the vitamin B content the wheat germs are comparable to brewers' and bakers' yeasts. This makes them promising for obtaining the vitamins
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