title: Impact of Preharvest Sprouting of Wheat (Triticum aestivum) in the Field on Starch, Protein, and Arabinoxylan Properties.
abstract: 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.
authors.affiliation: Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
authors.forename: Heleen
authors.initials: H
authors.lastname: Olaerts
authors.affiliation: Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
authors.forename: Chiara
authors.initials: C
authors.lastname: Roye
authors.affiliation: Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
authors.forename: Liesbeth J
authors.initials: LJ
authors.lastname: Derde
authors.affiliation: Département Valorisation des Productions, Centre Wallon de Recherches Agronomiques (CRA-W) , Chaussée de Namur 24, B-5030 Gembloux, Belgium.
authors.forename: Georges
authors.initials: G
authors.lastname: Sinnaeve
authors.affiliation: Unité de Phytotechnie des Régions Tempérées, Gembloux Agro-Bio Tech (G-ABT), Université de Liége , Passage des Déportés 2, B-5030 Gembloux, Belgium.
authors.forename: Walter R
authors.initials: WR
authors.lastname: Meza
authors.affiliation: Unité de Phytotechnie des Régions Tempérées, Gembloux Agro-Bio Tech (G-ABT), Université de Liége , Passage des Déportés 2, B-5030 Gembloux, Belgium.
authors.forename: Bernard
authors.initials: B
authors.lastname: Bodson
authors.affiliation: Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
authors.forename: Christophe M
authors.initials: CM
authors.lastname: Courtin
mesh_terms: D000383:Agriculture / Q000379:methods; D002241:Carbohydrates / Q000032:analysis; D005433:Flour / Q000032:analysis; D005504:Food Analysis / Q000379:methods; D063427:Food Quality; D018525:Germination; D008970:Molecular Weight; D010940:Plant Proteins / Q000032:analysis* / Q000737:chemistry / Q000378:metabolism; D013213:Starch / Q000032:analysis / Q000737:chemistry; D014908:Triticum / Q000737:chemistry* / Q000502:physiology; D014990:Xylans / Q000378:metabolism*; D000516:alpha-Amylases / Q000737:chemistry / Q000378:metabolism
chemical_list: D002241:Carbohydrates; D010940:Plant Proteins; D014990:Xylans; D013213:Starch; C085118:arabinoxylan; D000516:alpha-Amylases
keywords: cereal constituents; field sprouting; germination; hydrolytic enzymes