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

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 (HW...

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Detalles Bibliográficos
Autores principales: Simsek, Senay, Ohm, Jae-Bom, Lu, Haiyan, Rugg, Mory, Berzonsky, William, Alamri, Mohammed S., Mergoum, Mohamed
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302366/
https://www.ncbi.nlm.nih.gov/pubmed/28234313
http://dx.doi.org/10.3390/foods3020194
Descripción
Sumario: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.

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