Editing Cereal germ

{{short description|Reproductive part of a grass seed}}
{{Use dmy dates|date=September 2021}}
[[File:Weat kernel.gif|right|200x200px|Detailed illustration of the different parts constituting a wheat kernel.]]
The '''germ''' of a [[cereal|cereal grain]] is the part that develops into a plant;<ref>{{cite book
  | last = Black
  | first = Michael J.
  |author2=Shishir |author3=Peter Hunter
  | title = The Encyclopedia of Seeds – Science, Technology and Uses
  | publisher = [[CAB International]]
  | date = September 11, 2001
  | url = https://books.google.com/books?id=aE414KuXu4gC&pg=PA143
  | quote = The embryo is that part of the seed that germinates and grows into the vegatative plant. In cereal grains, embryos (germs)...
  | access-date = 9 July 2009
  | isbn = 9780851997230}}</ref>  
it is the [[Seed#Embryo_2|seed embryo]].<ref>{{cite book
  | last = Ellis
  | first = Carleton
  |author2=Annie Louise Macleod
  | title = Vital Factors of Foods – Vitamins and Nutrients
  | publisher = D. Van Nostrand Company
  | year = 1922
  | url = https://books.google.com/books?id=MDZKAAAAMAAJ&pg=PA78
  | quote = ...the germ or embryo of the grain...
  | access-date = 9 July 2009}}</ref> Along with [[bran]], germ is often a [[by-product]] of the [[Mill (grinding)|milling]]<ref>{{cite book
  | last = Hui
  | first = Yiu H.
  |author2=Ramesh C. Chandan|author3=Stephanie Clark|author4=Nanna Cross|author5=Joannie C. Dobbs|author6=William J. Hurst|author7=Erika B. Smith|author8=Leo M. Nollet|author9=Eyal Shimoni|author10=Nirmal Sinha
  | title = Handbook of Food Products Manufacturing: Principles, Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods
  | publisher = [[Wiley-Interscience]]
  | date = 27 April 2007
  | url = https://books.google.com/books?id=mnh6aoI8iF8C&pg=PA374
  | isbn = 978-0-470-12524-3
  | quote = 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.
  | access-date = 9 July 2009}}</ref> that produces refined grain products. [[Cereal grain]]s and their components, such as [[wheat germ oil]],<ref>{{cite book
  | last = Keville
  | first =  Kathi
  |author2=Mindy Green
  | title = Aromatherapy
  | publisher = The Crossing Press
  | date = 16 December 2008
  | url = https://books.google.com/books?id=G7wd8N_jNJcC&pg=PA46
  | isbn = 978-1-58091-189-4
  | quote = Table: Vegetable Oil Stability [includes wheat germ]
  | access-date = 9 July 2009}}</ref> [[rice bran oil]], and [[maize]] bran,<ref>{{cite book
  | last = Stellman
  | first =  Jeanne Mager
  | title = Encyclopaedia of Occupational Health and Safety
  | publisher = [[United Nations]] [[International Labour Office]]
  | year = 1998
  | url = https://books.google.com/books?id=nDhpLa1rl44C&pg=PT179
  | isbn = 92-2-109816-8
  | quote = In addition, some maize and rice bran are used to make vegetable oil.
  | access-date = 9 July 2009}}</ref> 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|whole-grain]] foods.<ref>{{cite book
  | last = Wittenberg
  | first = Margaret M.
  | title = New Good Food: Essential Ingredients for Cooking and Eating Well
  | publisher = [[Ten Speed Press]]
  | date = 1 November 2007
  | url = https://archive.org/details/isbn_9781580087506
  | url-access = registration
  | page = [https://archive.org/details/isbn_9781580087506/page/69 69]
  | isbn = 978-1-58008-750-6
  | quote = 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.
  | access-date = 9 July 2009}}</ref> 
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 produces a flour with a white rather than a brown color and eliminates fiber. The germ is rich in [[polyunsaturated fat]]s (which have a tendency to oxidize and become rancid on storage) and so germ removal improves the storage qualities of flour.<ref>{{cite book
  | last = McGee
  | first = Harold
  | title = On Food and Cooking: the science and lore of the kitchen
  | publisher = Scriber
  | year = 2004
  | url = https://books.google.com/books?id=mQgklAEACAAJ
  | isbn = 0684800012
 }}</ref>

==Wheat germ==
{{nutritionalvalue
| name=Wheat germ, toasted, plain
| kJ=1598
| protein=29.1&nbsp;g
| fat=10.7&nbsp;g
| satfat=1.83&nbsp;g
| monofat=1.5&nbsp;g
| polyfat=6.62&nbsp;g
| carbs=51.8&nbsp;g
| fiber=15.1&nbsp;g
| sugars=7.8&nbsp;g
| calcium_mg=45 
| iron_mg=9.09
| magnesium_mg=320
| phosphorus_mg=1146
| potassium_mg=947
| zinc_mg=16.67
| manganese_mg=19.956
| vitC_mg=6
| thiamin_mg=1.67
| riboflavin_mg=0.82
| niacin_mg=5.59
| pantothenic_mg=1.387
| vitB6_mg=0.978
| folate_ug=352
| vitE_mg=15.99
| source_usda=1}}
[[Wheat]] germ or wheatgerm is a concentrated source of several essential [[nutrient]]s, including [[vitamin E]], [[folate]] (folic acid), [[phosphorus]], [[thiamin]], [[zinc]], and [[magnesium]], as well as [[essential fatty acid]]s and [[fatty alcohol]]s.<ref>{{cite book
  | last = Cohen
  | first = Allen Carson
  | title = Insect Diets: Science and Technology
  | publisher = [[CRC Press]]
  | date = 20 October 2003
  | url = https://books.google.com/books?id=zf8unrn89xUC&pg=PA40
  | isbn = 0-8493-1577-8
  | quote = Table 3.4. Nutritional Components of Wheat Germ, Soy, Egg Yolk, Broccoli Florets, and Beef Liver
  | access-date = 9 July 2009}}</ref><ref>{{cite web
  | title = 10 great health foods for eating well
  | work = Nutrition and Healthy Eating
  | publisher = [[Mayo Clinic]]
  | url = http://www.mayoclinic.com/health/health-foods/MY01108
  | quote = ...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.
  | access-date = 9 July 2009}}</ref> It is a good source of fiber.<ref>{{cite book
  | last = Weil
  | first =  Andrew
  | author-link = Andrew Weil
  | title = Eating Well for Optimum Health: The Essential Guide to Food, Diet, and Nutrition
  | publisher = [[Alfred A. Knopf|Knopf]]
  | date = 7 March 2000
  | url = https://archive.org/details/isbn_9780965024334
  | url-access = registration
  | isbn = 0-375-40754-5
  | quote = Fibre... whole grains contain it, and wheat germ is an especially good source.
  | access-date = 9 July 2009}}</ref> [[White bread]] is made using [[flour]] that has had the germ and bran removed.<ref>{{cite book
  | last = Martin
  | first = Geoffrey
  | title = Industrial and Manufacturing chemistry: Organic, a Practical Treatise
  | publisher = [[D. Appleton and Company]]
  | year = 1913
  | url = https://books.google.com/books?id=xcfNAAAAMAAJ&pg=PA179
  | quote = ...ordinary white flour (and white bread made from it) contains no bran, germ, or semolina...
  | access-date = 9 July 2009}}</ref>
Wheat germ can be added to [[protein shake]]s, [[casserole]]s, [[muffin]]s, [[pancake]]s, [[cereal]]s, [[yogurt]], smoothies, cookies, and other goods.<ref>{{cite web
  | title = Should I be eating wheat germ?
  | work = The World's Healthiest Foods
  | publisher = The George Mateljan Foundation
  | url = http://whfoods.org/genpage.php?pfriendly=1&tname=dailytip&dbid=87
  | quote = 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.
  | access-date = 9 July 2009
  | archive-date = 24 July 2011
  | archive-url = https://web.archive.org/web/20110724144835/http://whfoods.org/genpage.php?pfriendly=1&tname=dailytip&dbid=87
  | url-status = dead
  }}</ref>
Wheat germ can become [[Rancidification|rancid]] if not properly stored in a refrigerator or freezer<ref>{{cite book
  | last = Brody
  | first = Jane
  | title = Jane Brody's Good Food Book
  | publisher = [[W. W. Norton & Company|W. W. Norton & Company, Inc]]
  | date = 1 January 1980
  | url = https://books.google.com/books?id=It6ySlOx8b8C&pg=PA246
  | quote = Always keep opened wheat germ in the refrigerator to prevent rancidity.
  | isbn = 0-393-33188-1
  | access-date = 9 July 2009}}</ref> and away from sunlight.<ref>{{cite book
  | last = Ericksen
  | first = Marlene
  | title = Healing with Aromatherapy
  | publisher = [[McGraw-Hill]]
  | date = 15 June 2000
  | url = https://books.google.com/books?id=HmH81hgMH4EC&pg=PA44
  | isbn = 0-658-00382-8
  | quote = 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.
  | access-date = 9 July 2009}}</ref>
Some manufacturers prevent rancidity by storing wheat germ in vacuum-sealed glass containers, or by placing an [[oxygen absorber|oxygen-absorbing]] [[sachet]] inside air-tight packaging.

==Other uses==
In [[molecular biology]], wheat germ extract is used to carry out [[Cell-free system|cell-free]] ''[[in vitro]]'' [[Translation (genetics)|translation]] experiments since the plant embryo contains all the [[macromolecular]] components necessary for translating [[mRNA]] into [[protein]]s but relatively low levels of its own mRNA.<ref>[https://web.archive.org/web/20110310121822/http://www.ambion.com/techlib/basics/translation/index.html In Vitro Translation: The Basics], Ambion</ref><ref>{{Cite journal|last1=Sawasaki|first1=Tatsuya|last2=Ogasawara|first2=Tomio|last3=Morishita|first3=Ryo|last4=Endo|first4=Yaeta|date=2002-11-12|title=A cell-free protein synthesis system for high-throughput proteomics|journal=Proceedings of the National Academy of Sciences|language=en|volume=99|issue=23|pages=14652–14657|doi=10.1073/pnas.232580399|issn=0027-8424|pmid=12409616|pmc=137474|bibcode=2002PNAS...9914652S|doi-access=free}}</ref>

Wheat germ is also useful in [[biochemistry]] since it contains [[lectins]] that bind strongly to certain [[glycoproteins]]; therefore, it can be used to isolate such proteins.

==See also==
* [[Endosperm]]
* [[Health food]]
* [[Wheat germ oil]]
* [[Samanu]]

==Notes==
{{clear right}}
{{Reflist}}

{{Barley}}
{{Wheat}}

[[Category:Cereals]]
[[Category:Food ingredients]]
[[Category:By-products]]