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Effect of pre-harvest sprouting on physicochemical properties of starch in wheat.

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Pre-harvest sprouting (PHS) in wheat (Triticum aestivum L.) occurs when physiologically mature kernels begin germinating in the spike, often because harvest coincides with untimely rain. The objective of this study was to provide fundamental information on the physicochemical changes of starch due to PHS in hard red spring (HRS) and hard white spring (HWS) wheat. Nonsprouted and sprouted HRS and HWS wheat samples were used to investigate changes in starch chemistry. The mean values of a-amylase activity of non-sprouted and sprouted wheat samples were 0.12 CU/g and 2.00 CU/g, respectively. High a-amylase activity in the sprouted samples resulted in the partial degradation of starch. The sprouted samples exhibited very low peak viscosity and final viscosity compared to nonsprouted wheat samples, as determined by a Rapid Visco Analyzer. Scanning electron microscopy 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.
Senay Simsek , Jae-Bom Ohm , Haiyan Lu , Mory Rugg , William Berzonsky , Mohammed S. Alamri , Mohamed Mergoum
Triticum aestivum , alpha-amylase , enzyme activity , molecular weight , rain , scanning electron microscopy , size exclusion chromatography , sprouting , starch granules , viscosity , wheat , wheat starch
USDA Scientist Submission
Foods 2014 v.3
Journal Articles, USDA Authors, Peer-Reviewed
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