コムギ胚芽、麦芽
- 関
- malt
WordNet
- convert grain into malt
- convert into malt
- treat with malt or malt extract; "malt beer"
- turn into malt, become malt
- a lager of high alcohol content; by law it is considered too alcoholic to be sold as lager or beer (同)malt liquor
- a cereal grain (usually barley) that is kiln-dried after having been germinated by soaking in water; used especially in brewing and distilling
- a small apparently simple structure (as a fertilized egg) from which new tissue can develop into a complete organism
- annual or biennial grass having erect flower spikes and light brown grains
- grains of common wheat; sometimes cooked whole or cracked as cereal; usually ground into flour (同)wheat_berry
PrepTutorEJDIC
- 麦芽,麦もやし / (また『malt liquor』)麦芽酒(麦芽から作ったビール・エールなど) / 〈C〉=malted milk 2 / 〈麦〉‘を'麦芽にする;〈酒など〉‘を'麦芽で作る / 〈麦が〉麦芽になる
- 細菌,ばい菌 / (植物の)胚(はい),幼芽;(動物の)卵子 / 原因;(発達の)初期
- 小麦
Wikipedia preview
出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2014/01/23 00:20:58」(JST)
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This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (May 2010) |
The germ of a cereal is the reproductive part that germinates to grow into a plant;[1] it is the embryo[2] of the seed. Along with bran, germ is often a by-product of the milling[3] that produces refined grain products. Cereal grains and their components, such as wheat germ oil,[4] rice bran oil, and maize[5] may be used as a source from which vegetable oil is extracted, or used directly as a food ingredient. The germ is retained as an integral part of whole-grain foods.[6] Non-whole grain methods of milling are intended to isolate the endosperm, which is ground into flour, with removal of both the husk (bran) and the germ. Removal of bran is aimed at producing a flour with a white rather than a brown color, and eliminating fiber: neither of these objectives is desirable from the nutritional viewpoint. Germ is rich in polyunsaturated fats (which have a tendency to oxidize and become rancid on storage) and so germ removal improves the storage qualities of flour.[7]
Contents
- 1 Wheat germ
- 2 Other uses
- 3 See also
- 4 Notes
Wheat germ[edit]
Wheat germ or wheatgerm is a concentrated source of several essential nutrients including Vitamin E, folate (folic acid), phosphorus, thiamin, zinc and magnesium, as well as essential fatty acids and fatty alcohols.[8][9] It is a good source of fiber.[10] White bread is made using flour that has had the germ and bran removed.[11] Wheat germ can be added to protein shakes, casseroles, muffins, pancakes, cereals, yogurt, smoothies, cookies, and other goods.[12] Wheat germ can become rancid if not properly stored in a refrigerator or freezer,[13] and away from sunlight.[14] Some manufacturers prevent rancidity by storing wheat germ in vacuum sealed glass containers.
Other uses[edit]
In molecular biology, wheat germ extract is used to carry out in vitro translation experiments, as the plant embryo contains all the macromolecular components necessary for translating mRNA into amino acids, but contains relatively low levels of its own mRNA.[15]
Wheat germ is also useful in biochemistry, as it contains lectins that bind strongly to certain glycoproteins, hence it can be used to isolate such proteins.
Wheat germ, toasted, plain
| Nutritional value per 100 g (3.5 oz) |
| Energy |
1,598 kJ (382 kcal) |
| Carbohydrates |
51.8 g |
| - Sugars |
7.8 g |
| - Dietary fiber |
15.1 g |
| Fat |
10.7 g |
| - saturated |
1.83 g |
| - monounsaturated |
1.5 g |
| - polyunsaturated |
6.62 g |
| Protein |
29.1 g |
| Thiamine (vit. B1) |
1.67 mg (145%) |
| Riboflavin (vit. B2) |
0.82 mg (68%) |
| Niacin (vit. B3) |
5.59 mg (37%) |
| Pantothenic acid (B5) |
1.387 mg (28%) |
| Vitamin B6 |
0.978 mg (75%) |
| Folate (vit. B9) |
352 μg (88%) |
| Vitamin C |
6 mg (7%) |
| Vitamin E |
15.99 mg (107%) |
| Calcium |
45 mg (5%) |
| Iron |
9.09 mg (70%) |
| Magnesium |
320 mg (90%) |
| Manganese |
19.956 mg (950%) |
| Phosphorus |
1146 mg (164%) |
| Potassium |
947 mg (20%) |
| Zinc |
16.67 mg (175%) |
Percentages are roughly approximated
using US recommendations for adults.
Source: USDA Nutrient Database |
See also[edit]
- Endosperm
- Health food
- Wheat germ oil
Notes[edit]
- ^ Black, Michael J.; J. Derek Bewley, Peter Hunter (2006). The Encyclopedia of Seeds - Science, Technology and Uses. CAB International. ISBN 9780851997230. Retrieved 9 July 2009. "The embryo is that part of the seed that germinates and grows into the vegatative plant. In cereal grains, embryos (germs)..."
- ^ Ellis, Carleton; Annie Louise Macleod (1922). Vital Factors of Foods - Vitamins and Nutrients. D. Van Nostrand Company. Retrieved 9 July 2009. "...the germ or embryo of the grain..."
- ^ Hui, Yiu H.; Ramesh C. Chandan, Stephanie Clark, Nanna Cross, Joannie C. Dobbs, William J. Hurst, Erika B. Smith, Leo M. Nollet, Eyal Shimoni, Nirmal Sinha (27 April 2007). Handbook of Food Products Manufacturing: Principles, Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods. Wiley-Interscience. ISBN 0-470-12524-1. Retrieved 9 July 2009. "There are two methods that are used for the dry-milling process: milling without removal of the cereal germ, the oldest method, and milling with removal of the cereal germ, the method most used today to ensure a better preservation."
- ^ Keville, Kathi; Mindy Green (16 December 2008). Aromatherapy. The Crossing Press. ISBN 1-58091-189-7. Retrieved 9 July 2009. "Table: Vegetable Oil Stability [includes wheat germ]"
- ^ Stellman, Jeanne Mager (1998). Encyclopaedia of Occupational Health and Safety. United Nations International Labour Office. ISBN 92-2-109816-8. Retrieved 9 July 2009. "In addition, some maize and rice bran are used to make vegetable oil."
- ^ Wittenberg, Margaret M. (1 November 2007). New Good Food: Essential Ingredients for Cooking and Eating Well. Ten Speed Press. ISBN 1-58008-750-7. Retrieved 9 July 2009. "Whole-grain flours are typically stone-ground or hammer-milled. Refined flours, from grains stripped of their bran and germ, must be milled with rollers."
- ^ McGee, Harold (2004). On Food and Cooking: the science and lore of the kitchen. Scriber.
- ^ Cohen, Allen Carson (20 October 2003). Insect Diets: Science and Technology. CRC Press. ISBN 0-8493-1577-8. Retrieved 9 July 2009. "Table 3.4. Nutritional Components of Wheat Germ, Soy, Egg Yolk, Broccoli Florets, and Beef Liver"
- ^ "10 great health foods for eating well". Nutrition and Healthy Eating. Mayo Clinic. Retrieved 9 July 2009. "...the germ is a highly concentrated source of nutrients, including niacin, thiamin, riboflavin, vitamin E, folate, magnesium, phosphorus, potassium, iron and zinc. The germ also contains protein, fibre and some fat."
- ^ Weil, Andrew (7 March 2000). Eating Well for Optimum Health: The Essential Guide to Food, Diet, and Nutrition. Knopf. ISBN 0-375-40754-5. Retrieved 9 July 2009. "Fibre... whole grains contain it, and wheat germ is an especially good source."
- ^ Martin, Geoffrey (1913). Industrial and Manufacturing chemistry: Organic, a Practical Treatise. D. Appleton and Company. Retrieved 9 July 2009. "...ordinary white flour (and white bread made from it) contains no bran, germ, or semolina..."
- ^ "Should I be eating wheat germ?". The World's Healthiest Foods. The George Mateljan Foundation. Retrieved 9 July 2009. "People who choose to add wheat germ to their food often incorporate it into casseroles, muffins, and pancakes or sprinkle it over cereal or yogurt. The texture of wheat germ can add a great crunchiness and taste to these foods in a very convenient way."
- ^ Brody, Jane (1 January 1980). Jane Brody's Good Food Book. W. W. Norton & Company, Inc. ISBN 0-393-33188-1. Retrieved 9 July 2009. "Always keep opened wheat germ in the refrigerator to prevent rancidity."
- ^ Ericksen, Marlene (15 June 2000). Healing with Aromatherapy. McGraw-Hill. ISBN 0-658-00382-8. Retrieved 9 July 2009. "Carrier oils also turn rancid over an extended period of time and deteriorate with excess exposure to sunlight and oxygen. Most carrier oils like wheat germ... have a shelf life of eight to ten months."
- ^ In Vitro Translation: The Basics, Ambion
|
Barley resources
|
|
| History |
- Domestication
- Neolithic Revolution
- Triticeae
|
|
|
| Types of barley |
- Genus: Hordeum
- Cultivars: Bere
|
|
| Agronomy |
|
|
| Trade |
- Australian Barley Board
- Canadian Wheat Board
- Corn exchange
- Production by country
- Wheat pool
|
|
| Parts of the plant |
- Bran
- Germ
- Husk
- Kernel
- Gluten
- Straw
|
|
| Basic preparations |
- Milling: Flour (types)
- Groats
- Meal
- Middlings
- Parboiling
|
|
| As an ingredient |
- Barley bread
- Barley honey
- Beer
- Caffè d'orzo
- Irish whiskey
- Japanese whisky
- Malta
- Roasted barley tea
- Scotch whisky
- Talbina
- see also: Category:Barley-based beverages
|
|
| Associated human diseases |
|
|
| Related concepts |
- Bread riot
- Cattle feeding
- Plant breeding
- Refined grains
- Staple food
- Whole grain
|
|
|
|
|
|
Wheat
|
|
| History |
- Domestication
- Neolithic Revolution
- Tell Abu Hureyra
- Tell Aswad
- Triticeae
|
|
|
| Types of wheat |
- Common
- Durum
- Einkorn
- Emmer
- Kamut
- Norin 10
- Red Fife
- Spelt
- Winter wheat
|
|
| Agronomy |
- Wheat diseases (list)
- Wheat mildew
|
|
| Trade |
- Australian Wheat Board
- Canadian Wheat Board
- Corn exchange
- International Wheat Council
- Peak wheat
- Production statistics
- Protein premium
- Wheat pool
|
|
| Parts of the plant and their uses |
- Stalk
- Straw
- Kernel (seed)
- Bran
- Germ
- Chaff (husk)
- Endosperm
- Gluten
|
|
| Basic preparations of the kernel |
- None
- Wheatberry
- Milling
- Farina
- Flour (types)
- Groats
- Middlings
- Semolina
- Parboiling
- Bulgur
|
|
| As an ingredient |
- Bread
- Couscous
- Cracker
- Flatbread
- Pasta
- Wheat beer
- Wheat germ oil
- Wheat gluten
|
|
| Associated human diseases |
- Exercise-induced anaphylaxis
- Gluten sensitivity (Coeliac disease, Wheat allergy, etc.)
|
|
| Related concepts |
- Bread riot
- Plant breeding
- Refined grains
- Staple food
- Wheatpaste
- Whole grain
|
|
|
Further information
|
|
UpToDate Contents
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English Journal
- Agronomic selenium biofortification in Triticum durum under Mediterranean conditions: from grain to cooked pasta.
- Poblaciones MJ, Rodrigo S, Santamaría O, Chen Y, McGrath SP.Author information Department of Agronomy and Forest Environment Engineering, University of Extremadura Avda., Adolfo Suárez s/n, 06007 Badajoz, Spain. Electronic address: majops@unex.es.AbstractTo improve the nutritional value of durum wheat and derived products, two foliar Se fertilisers (sodium selenate and selenite) were tested at four rates (0-10-20-40gha(-1)) in 2010/2011 and 2011/2012 in southwestern Spain. There was a strong and linear relationship between total Se or selenomethionine (Se-Met) accumulation in grain and Se dose for both fertilisers, although selenate was much more efficient. Se-Met was the main Se species (≈90%) of the total Se extracted from all materials. Milling caused a 27% loss of Se due to the removal of Se located in bran and germ. In the pasta making process and the cooking process the loss of Se, mainly as selenite, was about 7%. Durum wheat may be a good candidate to be included in Se biofortification programs under rainfed Mediterranean conditions, as foodstuffs derived from it could efficiently increase the Se content in the human diet.
- Food chemistry.Food Chem.2014 Mar 1;146:378-84. doi: 10.1016/j.foodchem.2013.09.070. Epub 2013 Sep 20.
- To improve the nutritional value of durum wheat and derived products, two foliar Se fertilisers (sodium selenate and selenite) were tested at four rates (0-10-20-40gha(-1)) in 2010/2011 and 2011/2012 in southwestern Spain. There was a strong and linear relationship between total Se or selenomethioni
- PMID 24176357
- Exogenous trehalose induces defenses in wheat before and during a biotic stress caused by powdery mildew.
- Tayeh C, Randoux B, Vincent D, Bourdon N, Reignault P.AbstractABSTRACT Powdery mildew would be one of the most damaging wheat diseases without the extensive use of conventional fungicides. Some of the alternative control strategies currently emerging are based on the use of resistance inducers. The disacharride trehalose (TR) is classically described as an inducer of defenses in plants to abiotic stress. In this work, the elicitor or priming effect of TR was investigated in wheat both before and during a compatible wheat-powdery mildew interaction through molecular, biochemical, and cytological approaches. In noninoculated conditions, TR elicited the expression of genes encoding chitinase (chi, chi1, and chi4 precursor), pathogenesis-related protein 1, as well as oxalate oxidase (oxo). Moreover, lipid metabolism was shown to be altered by TR spraying via the upregulation of lipoxygenase (lox) and lipid-transfer protein (ltp)-encoding gene expression. On the other hand, the protection conferred by TR to wheat against powdery mildew is associated with the induction of two specific defense markers. Indeed, in infectious conditions following TR spraying, upregulations of chi4 precursor and lox gene expression as well as an induction of the LOX activity were observed. These results are also discussed with regard to the impact of TR on the fungal infectious process, which was shown to be stopped at the appressorial germ tube stage. Our findings strongly suggest that TR is a true inducer of wheat defense and resistance, at least toward powdery mildew.
- Phytopathology.Phytopathology.2014 Mar;104(3):293-305. doi: 10.1094/PHYTO-07-13-0191-R.
- ABSTRACT Powdery mildew would be one of the most damaging wheat diseases without the extensive use of conventional fungicides. Some of the alternative control strategies currently emerging are based on the use of resistance inducers. The disacharride trehalose (TR) is classically described as an ind
- PMID 24073639
- GtfA and GtfB are both required for protein O-glycosylation in Lactobacillus plantarum.
- Lee IC, van Swam II, Tomita S, Morsomme P, Rolain T, Hols P, Kleerebezem M, Bron PA.Author information TI Food and Nutrition, Nieuwe Kanaal 9A, 6709PA Wageningen, the Netherlands.AbstractAcm2, the major autolysin of Lactobacillus plantarum WCFS1, was recently found to be O-glycosylated with N-acetylhexosamine, likely N-acetylglucosamine (GlcNAc). Here, we set out to identify the glycosylation machinery by employing a comparative genomics approach to identify Gtf1 homologues, which are involved in fimbriae-associated protein 1 (Fap1) glycosylation in Streptococcus parasanguinis. This in silico approach resulted in the identification of 6 candidate L. plantarum WCFS1 genes with significant homology to Gtf1, namely tagE1 to tagE6. These candidate genes were targeted by systematic gene deletion, followed by assessment of the consequences on glycosylation of Acm2. We observed a changed mobility of Acm2 on SDS-PAGE in the tagE5E6 deletion strain, while deletion of other tagEs resulted in Acm2 mobility comparable to the wild type. Subsequent mass spectrometry analysis of excised and in-gel digested Acm2 confirmed the loss of glycosylation on Acm2 in the tagE5E6 deletion mutant, whereas a lectin blot using GlcNAc-specific succinylated wheat germ agglutinin (sWGA) revealed that besides Acm2, tagE5E6 deletion also abolished all-but-one other sWGA-reactive, protease-sensitive signals. Only complementation of both tagE5 and tagE6 restored those sWGA-lectin signals, establishing that TagE5 and TagE6 are both required for the glycosylation of Acm2 as well as the vast majority of other sWGA-reactive proteins. Finally, sWGA-lectin blotting experiments using a panel of 8 other L. plantarum strains revealed that protein glycosylation is a common feature in L. plantarum strains. With the establishment of these enzymes as protein glycosyltransferases, we propose to rename TagE5 and TagE6 to GtfA and GtfB, respectively.
- Journal of bacteriology.J Bacteriol.2014 Feb 14. [Epub ahead of print]
- Acm2, the major autolysin of Lactobacillus plantarum WCFS1, was recently found to be O-glycosylated with N-acetylhexosamine, likely N-acetylglucosamine (GlcNAc). Here, we set out to identify the glycosylation machinery by employing a comparative genomics approach to identify Gtf1 homologues, which a
- PMID 24532775
Japanese Journal
- NMR study of xenotropic murine leukemia virus-related virus protease in a complex with amprenavir.
- Furukawa Ayako,Okamura Hideyasu,Morishita Ryo,Matsunaga Satoko,Kobayashi Naohiro,Ikegami Takahisa,Kodaki Tsutomu,Takaori-Kondo Akifumi,Ryo Akihide,Nagata Takashi,Katahira Masato
- Biochemical and biophysical research communications 425(2), 284-289, 2012-08-24
- … We synthesized XMRV PR using the wheat germ cell-free expression system and carried out structural analysis of XMRV PR in a complex with an inhibitor, amprenavir (APV), by means of NMR. …
- NAID 120004873605
- In Vitro Protein Import of a Putative Amino Acid Transporter from Arabidopsis thaliana into Chloroplasts and Its Suborganellar Localization
- SATTASUK Kwanchanok,NOZAWA Akira,TOZAWA Yuzuru,KAKINUMA Yoshimi,AKITA Mitsuru
- Bioscience, biotechnology, and biochemistry 75(11), 2200-2206, 2011-11-23
- … chloroplastic import assay using At5g19500p translated in a cell-free wheat germ system (Madin <I>et al.</I>, <I>Proc. …
- NAID 10030396915
- Industrial Info. ターゲットタンパク質の迅速な発現システムとその応用 : コムギ胚芽無細胞タンパク質合成法
Related Links
- germ [jerm] 1. a pathogenic microorganism. 2. living substance capable of developing into an organ, part, or organism as a whole; a primordium. wheat germ the embryo of wheat, which contains tocopherol, thiamine, riboflavin, and ...
- プロメガのWheat Germ Extractは、抽出バッファー中で小麦胚芽を破砕してから、遠心で細胞残渣を除き、クロマトグラフィーにより上澄から内在性アミノ酸、植物色素を除去しています。本エクストラクトは、micrococcalヌクレアーゼ処理を ...
★リンクテーブル★
[★]
- 英
- malt、wheat germ
- 関
- 禾穀類、グレイン、コムギ胚芽、ライコムギ
[★]
- 関
- cereal、grain、triticale、wheat germ
[★]
- 英
- wheat germ
- 関
- 麦芽
[★]
小麦胚芽凝集素・西洋ワサビペルオキシダーゼ複合体
[★]
コムギ胚芽凝集素
- 関
- WGA
[★]
- 関
- anlage、anlagen、embryo、embryonic、germinal、microbe、microbial、microorganism、placode、primordia、primordium
[★]
コムギ
- 関
- durum wheat、Triticum、Triticum aestivum