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KMID : 1007520040130010017
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Food Science and Biotechnology
2004 Volume.13 No. 1 p.17 ~ p.20
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A Water-soluble Natural Zinc Source Prepared from Defatted Wheat Germ
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Hirofumi Motoi
Yoshio Suzuki
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Abstract
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Water-soluble, natural-dietary zinc source was prepared by extracting zinc from defatted wheat germ via enzymatic degradation using amylase and protease under acidic condition. Zinc was recovered as a precipitate by altering the pH. Precipitated zinc-containing fraction was dissolved with citric acid and spray-dried to make wheat germ extract, WG-P, with zinc content of 1610 ㎎/㎏. Zinc in WG-P was water-soluble in both acidic and alkaline pH range. At a pH of 9.46, 95% of zinc remained as a soluble form. WG-P could be ased as a suitable zinc source for enteral product replacing chemical forms of zinc.
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