Changes in the microstructure, polypeptide composition and antioxidant activity of wheat grains after fermentation

Abstract

Fermentation of wheat grain was carried out for 12 hours at pH 4.5 and a temperature of 50 °C using a complex phytase-based enzyme preparation. The fermentation process has affected the change in the microstructure of the surface and structure of the shells, the aleuron layer and the endosperm of wheat grain. As a result of wetting and soaking of grain in water and a solution of a complex enzyme preparation based on phytase, changes in the polypeptide composition of the protein occurred. The process of fermentation of wheat grain contributed to the growth of antioxidant activity and the number of flavonols compared to native dry grain.