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



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



Foods 3(2): 194-207



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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Accession: 059652889

Download citation: RISBibTeXText

PMID: 28234313

DOI: 10.3390/foods3020194



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