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Foods 2014, 3(2), 194-207; doi:10.3390/foods3020194

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

Department of Plant Sciences, North Dakota State University, P.O. Box 6050, Department #7670, Fargo, ND 58108-6050, USA
USDA-ARS Hard Red Spring and Durum Wheat Quality Laboratory, Harris Hall, North Dakota State University, Fargo, ND 58108, USA
Department of Plant Sciences, South Dakota State University, Brookings, SD 57007-2141, USA
Nutrition and Food Sciences Department, College of Food and Agricultural Sciences
Author to whom correspondence should be addressed.
Received: 12 February 2014 / Revised: 6 March 2014 / Accepted: 26 March 2014 / Published: 8 April 2014
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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. View Full-Text
Keywords: pre-harvest sprout; wheat; starch; HPSEC pre-harvest sprout; wheat; starch; HPSEC

This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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MDPI and ACS Style

Simsek, S.; Ohm, J.-B.; Lu, H.; Rugg, M.; Berzonsky, W.; Alamri, M.S.; Mergoum, M. Effect of Pre-Harvest Sprouting on Physicochemical Properties of Starch in Wheat. Foods 2014, 3, 194-207.

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