Effect of Pre-Harvest Sprouting on Physicochemical Properties of Starch in Wheat

Foods

Senay Simsek²  Jae-Bom Ohm¹  Haiyan Lu²  Mory Rugg²  William Berzonsky⁴  Mohammed S. Alamri³ 

[1] USDA-ARS Hard Red Spring and Durum Wheat Quality Laboratory, Harris Hall, North Dakota State University, Fargo, ND 58108, USA; E-Mail:;Department of Plant Sciences, North Dakota State University, P.O. Box 6050, Department #7670, Fargo, ND 58108-6050, USA; E-Mails:;Nutrition and Food Sciences Department, College of Food and Agricultural Sciences; King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia; E-Mail:;Department of Plant Sciences, South Dakota State University, Brookings, SD 57007-2141, USA; E-Mail:

关键词: pre-harvest sprout;    wheat;    starch;    HPSEC;   

DOI  :  10.3390/foods3020194

来源: mdpi

【 摘 要 】

Pre-harvest sprouting (PHS) in wheat (Triticum aestivum L.) occurs when physiologically mature kernels begin germinating in the spike. The objective of this study was to provide fundamental information on physicochemical changes of starch due to PHS in Hard Red Spring (HRS) and Hard White Spring (HWS) wheat. The mean values of α-amylase activity of non-sprouted and sprouted wheat samples were 0.12 CU/g and 2.00 CU/g, respectively. Sprouted samples exhibited very low peak and final viscosities compared to non-sprouted wheat samples. Scanning electron microscopy (SEM) images showed that starch granules in sprouted samples were partially hydrolyzed. Based on High Performance Size Exclusion Chromatography (HPSEC) profiles, the starch from sprouted samples had relatively lower molecular weight than that of non-sprouted samples. Overall, high α-amylase activity caused changes to the physicochemical properties of the PHS damaged wheat.

【 授权许可】

CC BY   
© 2014 by the authors; licensee MDPI, Basel, Switzerland.