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

Senay Simsek; Jae-Bom Ohm; Haiyan Lu; Mory Rugg; William Berzonsky; Mohammed S. Alamri; Mohamed Mergoum

doi:10.3390/foods3020194

Foods (Apr 2014)

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

Senay Simsek,
Jae-Bom Ohm,
Haiyan Lu,
Mory Rugg,
William Berzonsky,
Mohammed S. Alamri,
Mohamed Mergoum

Affiliations

Senay Simsek: Department of Plant Sciences, North Dakota State University, P.O. Box 6050, Department #7670, Fargo, ND 58108-6050, USA
Jae-Bom Ohm: USDA-ARS Hard Red Spring and Durum Wheat Quality Laboratory, Harris Hall, North Dakota State University, Fargo, ND 58108, USA
Haiyan Lu: Department of Plant Sciences, North Dakota State University, P.O. Box 6050, Department #7670, Fargo, ND 58108-6050, USA
Mory Rugg: Department of Plant Sciences, North Dakota State University, P.O. Box 6050, Department #7670, Fargo, ND 58108-6050, USA
William Berzonsky: Department of Plant Sciences, South Dakota State University, Brookings, SD 57007-2141, USA
Mohammed S. Alamri: Nutrition and Food Sciences Department, College of Food and Agricultural Sciences
Mohamed Mergoum: Department of Plant Sciences, North Dakota State University, P.O. Box 6050, Department #7670, Fargo, ND 58108-6050, USA

DOI: https://doi.org/10.3390/foods3020194
Journal volume & issue: Vol. 3, no. 2
pp. 194 – 207

Abstract

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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.

Published in Foods

ISSN: 2304-8158 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Technology: Chemical technology
Website: http://www.mdpi.com/journal/foods

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