Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 64, Issue 28, Pages 5644-5652Publisher
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.6b01711
Keywords
Triticum aestivum; field sprouting; Falling Number; alpha-amylases; beta-amylases; peptidases; endoxylanases
Funding
- Flanders' FOOD (Brussels, Belgium)
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To date, research on preharvest sprouted (PHS) wheat has mostly been conducted on kernels germinated under laboratory conditions, which differ widely from conditions in the field. To obtain detailed knowledge of the evolution of hydrolytic enzyme activities in PHS wheat (Triticum aestivum), a broad collection of samples from three varieties was obtained by harvesting before, at, and after maturity. Delaying harvest time coupled with periods of heavy rainfall caused sprouting in the kernels, observed as a drop in Falling Number and an increase in alpha-amylase activity. The appearance of alpha- and beta-amylase, peptidase, and endoxylanase activity during field sprouting was independent from each other. Consequently, Falling Number could not be used to predict activity of other hydrolytic enzymes. When differentiating endogenous from kernel-associated microbial enzymes, results showed that alpha- and beta-amylase and peptidase activity of PHS kernels were predominantly of endogenous origin, whereas endoxylanase activity was largely from microbial origin.
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