Field sprouting; cereal constituents; germination; hydrolytic enzymes
Abstract :
[en] To obtain detailed knowledge on possible changes in the properties of starch, proteins, and arabinoxylan as a result of field preharvest sprouting (PHS), three wheat varieties were harvested at maturity and several weeks later when severe PHS had occurred. Falling number values of flour dropped from 306 to 147 s (Sahara), 382 to 155 s (Forum), and 371 to 230 s (Tobak). Blocking of α-amylase activity demonstrated that the decline in falling number and changes in RVA pasting and gelation properties were not caused by changes in intrinsic starch properties as a result of PHS. PHS had no influence on the SDS-extractability and molecular weight distribution of the proteins. For arabinoxylan, incipient breakdown was noticed, leading to a higher amount and average degree of polymerization of water extractable arabinoxylan. Results show that strategies to cope with severely PHS in wheat should focus on blocking enzyme activities.
Olaerts, Heleen; Katholieke Universiteit Leuven - KUL > Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre
Roye, Chiara; Katholieke Universiteit Leuven - KUL > Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre
Derde, Liesbeth J.; Katholieke Universiteit Leuven - KUL > Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre
Sinnaeve, Georges; Centre Wallon de Recherches Agronomiques - CRA-W > Département Valorisation des Productions
Meza Morales, Walter ; Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Ingénierie des productions végétales et valorisation
Bodson, Bernard ; Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Ingénierie des productions végétales et valorisation
Courtin, Christophe M.; Katholieke Universiteit Leuven - KUL > Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre
Language :
English
Title :
Impact of Preharvest Sprouting of Wheat (Triticum aestivum) in the Field on Starch, Protein, and Arabinoxylan Properties
Alternative titles :
[fr] Impact de la germination avant récolte du blé (Triticum aestivum) sur les propriétés de l'amidon, des protéines et de l'arabinoxylane
Publication date :
13 October 2016
Journal title :
Journal of Agricultural and Food Chemistry
ISSN :
0021-8561
eISSN :
1520-5118
Publisher :
American Chemical Society, Washington, United States - District of Columbia
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