Wheat germ is a part of the grain embryo that is usually removed during flour extraction because, although it is nutritionally rich, due to the presence of unsaturated fats together with hydrolytic and oxidative enzymes, it rapidly develops rancidity. Among the stabilization methods that have been applied to improve wheat germ utilization, thermostabilization is one of the most widely used because it inactivates lipase preventing lipid oxidation. However, the effects on wheat germ, especially on functional properties, have been less studied because they depend on wheat composition which, in turn, is related not only to wheat genetic and cultivation conditions but also to the flour extraction process.
Therefore, the objective of our work was to evaluate the modification of the techno-functional properties of the wheat germ obtained during the extraction process of the flour “Harina Tradicional Zamorana” Quality Label after applying a thermal stabilization treatment consisting of toasting at 155ºC for 40 minutes.
The results obtained showed that the thermostabilisation process significantly affected the techno-functional properties of the germ, with pH having a strong influence on these properties. The improvement in emulsifying capacity and the preservation of good water retention and swelling capacity of the stabilised germ may be of particular interest for certain industrial applications, such as those related to the formation of meat emulsions, while at the same time significantly reducing potential rancidity problems.
These results were presented in poster format at the International Conference on Sustainable Foods on 24 July.
