TY - JFULL AU - Gulmira Kenenbay and Urishbay Chomanov and Tamara Tultabayeva and Aruzhan Shoman PY - 2013/8/ TI - Production of the Protein-Vitamin Complex from Wheat Germ T2 - International Journal of Agricultural and Biosystems Engineering SP - 526 EP - 530 VL - 7 SN - 1307-6892 UR - https://publications.waset.org/pdf/16301 PU - World Academy of Science, Engineering and Technology NX - Open Science Index 79, 2013 N2 - Wheat germ has a balanced amino acid composition of the protein, which is well digested by enzymes in the gastrointestinal tract of humans, a high content of vitamins, minerals and unsaturated acids. Introduction components grain food products will enrich their biologically important substances, giving these products a number of valuable properties and reducing their caloric. A complex natural system of substances in foods will help replenish the body's need of essential nutrients, increasing its resistance to the harmful effects of the environment, prolong life. In this regard, there was a need for the development of production technology of protein complexes from wheat germ and then applying them in food, particularly in the dairy industry. Experimental studies were conducted to determine the number of herbal supplements on the sensory characteristics of the product. Studies have been conducted to determine the optimal process parameters of water activity and moisture content of the investigational product.  ER -