Summary. The data and methods for the preparation of deep processing of wheat germ and their impact on the physical and chemical properties of the final products. It was found that for use in food technology is preferable to use a method is-cold-pressed wheat germ, under which the processed products do not present a residual amount of solvents and other non-food components. Given food and biological characteristics of wheat germ and products deep processing, it was found that they contain vitamin E, A, D, vitamin group В, more than 20 macro- and microelements. Methods of extracting oil from different types raw materials. Analyzed the functional role of ω-6 and ω -3 fatty acids for the human body and ways to maintain balance. A review of plant oils, the prospects of its use to create food systems balanced composition of fatty acids. It was found that the ratio of ω-6 and ω -3 fatty acids in wheat germ oil does not meet the recommended therefore to establish the necessary balance it is preferable to mix amaranth oil and pumpkin. Classified the factors affecting the quality parameters of wheat germ stored, evaluated the role of the enzyme complex during storage of wheat germ and their products deep processing. It was found that a significant effect on the damage of wheat germ has a dual action of lipase, lipoxygenase and catalase. Given the storage and stabilization of wheat germ, shows the potential use of stabilizers to increase the shelf life of wheat germ. As stabilizers, preference is given to compositions of organic acids: ascorbic, succinic and fumaric. It is proved that the composition of organic acids suppress the activity of lipase and lipoxygenase catalase by wheatgerm type noncompetitive inhibition. A review of the technologies used wheat germ and products of their complex processing in medical, cosmetic, feed and food industry. Evaluated the potential application of wheat germ and products deep processing industry of functional and therapeutic nutrition.

wheat germ and products of their processing, vegetable oil, balance ω-6 and ω-3 fatty acids, oxidation, technology

1. Zarodysh pshenitsy [Wheat germ]. Available at: http://miragro.com/zarodysh-zhizni-vitazar. html (Accessed 2 September 2014). (In Russ.).

2. Tikhonov V.P., Vishniakov A.B., Iu.A. Tyrsin Development of methods for the production of vegetable oils from oils raw materials and their application. Khranenie i pererabotka sel’khozsyr’ia. [Storage and processing of agricultural raw materials], 2011, no. 3, pp. 21-25. (In Russ.).

3. Rodionova N.S., Alekseeva T.V., Popova N.N. Development of plant complex food systems based on processed products of wheat germ balanced fatty acid composition. Fundamental’nye issledovaniia. [Basic Research], 2013, no. 11, part. 8, pp. 1594-1597. (In Russ.).

4. Alekseeva T.V., Rodionov A.A. Food quality management systems based on wheat germ meal. Ekonomika. Innovatsii. Upravlenie kachestvom. [Economy. Innovation. Quality management], 2013, no. 5, pp. 30-33. (In Russ.).

5. Noa M., Herrera M., Magrancr J. Effect of policosanol on isoprenaline-induccd myocardial necrosis in rats. Journ. Pharm. Pharmacol, 2012, vol. 46, pp. 282-285.

6. Rodionova N.S., Alekseeva T.V., Korystin M.I. Formation of functional orientation for organized food rations. Servis v Rossi ii za rubezhom. [Service in Russia and abroad], 2013, no. 5, pp. 38-47. (In Russ.).

7. Kompleksnaia pererabotka zarodyshei zerna pshenitsy [Complex processing of wheat germ]. Available at: http://www. fadr.msu.ru/ fadrnews/messages /1493.html (Accessed 16 June 2014). (In Russ.).

8. Antipova L.V., Uspenskaia М.Е. et al Design individualized diets student, based on a comprehensive analysis of com-component body composition and nutritional status. Mezhdunarodnyi zhurnal prikladnykh i fundamental’nykh issledovanii. [Interinternational journal Applied and fundamental research], 2012, no. 1, pp. 119-125. (In Russ.).

9. Alekseeva T., Mageramova Z., Malikova Т., Zyablov M. Development of Formulations Enriched Meat Products in Applying the Secondary Fractions of Grain Processing. Journal of EcoAgriTourism, 2014, no. 2, vol. 10, pp. 49-52.

10. Alekseeva T., Kalgina Y., Vesnina A., Zyablov M. Development of Compounding Enriched Flour Confectionery with Application of Products of Deep Processing of Grain. Journal of EcoAgriTourism, 2014, no. 2, vol. 10, pp. 53-56.

11. Bogomolova I. P., Krivenko E. I., Rodionova N. S., Alekseeva T. V. Enterprise development through the introduction of innovative technologies. Vestnik VGUIT. [Bulletin of VSUET], 2012, no. 3, pp. 198-200. (In Russ.).

12. Rodionova N.S., Alekseeva T.V., Sokolova O.A. Development of formulations of mixtures for breading meat and fish semi-products. Mezhdunarodnyi nauchno-issledovatel’skii zhurnal. [International Research Journal], 2013, no 7, pp. 88-89. (In Russ.).

13. Alekseeva T. V. Prospects for the use of wheat germ cake recipes cottage cheese and vegetable food products. Fundamental’nye issledovaniia. [Basic Research], 2013, no. 10, pp. 253-256. (In Russ.).