Impact of Wheat (Triticum aestivum L.) Germination Process on Starch Properties for Application in Films

Abstract

Germination causes several changes in wheat grains that are necessary for growth, one of which is starch characteristics. The objective of this study is to evaluate the effects of laboratory‐induced wheat germination and pre‐harvest sprouting on starch properties, as well as to examine the application of extracted starch in films. Starch is extracted from non‐germinated wheat samples; pre‐harvest sprouting and germination are induced for 24, 48, and 72 h. Starch is characterized for chemical composition, flour yield, enzymatic activity, morphology, solubility, swelling power, pasting properties, and relative crystallinity. Subsequently, films of germinated and non‐germinated wheat starch are characterized by mechanical properties, thickness, opacity, water solubility, and water vapor permeability. Wheat germination is found to increase enzymatic activity, swelling power, solubility, and relative crystallinity of starch. A significant increase in film elongation is correlated with increased wheat germination time. These results indicate that germination of wheat alters starch properties and promotes production of films with attractive characteristics for future applications.

Recent advances in starch‐based films toward food packaging applications: Physicochemical, mechanical, and functional properties

“…Such characteristics include amylose/amylopectin molecular weight, protein content, phosphate monoester content, granular morphology, granule size, and granule size distribution, all of which can vary depending on the starch source (granule size and distributions are highlighted in Figure 3). Even seemingly minute details, such as different cultivars of the same species or when in the plant's lifecycle the starch was extracted, can have consequential impacts on film properties (Baranzelli et al., 2019; Colussi et al., 2017; Dai et al., 2019; Domene‐Lopez et al., 2019; Pajak et al., 2019; Vanier et al., 2019).…”

“…It also exhibited a gelatinization enthalpy approximately six times higher than the other three genotypes, highlighting the potential for enormous differences between starches produced by the same plant species and containing similar amylose contents. Germination progression of wheat was also shown to impact the properties of the films produced from its starch (Baranzelli et al., 2019). Although most of the mechanical properties of wheat starch films differing only in the germination stage of the wheat from which starch was isolated were relatively similar, films comprising starch from wheat that had germinated for 48 hr exhibited > 50% higher TS and EAB than did the other films (Table 2, entry 34).…”

Grain Germination Changes the Profile of Phenolic Compounds and Benzoxazinoids in Wheat: A Study on Hard and Soft Cultivars

“…This process, which is known as pre-harvest sprouting, reduces grain quality and generates economic losses worldwide [ 1 ]. Sprouted wheat is usually discarded due to the loss of its baking properties [ 2 , 3 , 4 ] or it can be destined for uses other than baking [ 5 , 6 ], such as for feed or industrial uses (production of starch, vital gluten, furfural, ethanol, etc.).…”

Germinated Wheat Starch as a Substrate to Produce Cyclodextrins: Application in Inclusion Complex to Improve the Thermal Stability of Orange Essential Oil

“…Baranzelli et al [2] reported the increase in specific volume, firmness, and gamma-aminobutyric acid (GABA) content in bread made from germinated wheat flour. Baranzelli et al [3] studied the impact of wheat germination on starch properties for application in films and showed that germination promotes an increase in enzymatic activity, swelling power, and solubility of starches and a decrease in their relative crystallinity. Besides that, germination process increased in the tensile strength and elongation of the starch films.…”

“…Besides that, germination process increased in the tensile strength and elongation of the starch films. The increase of amylolytic activity reported by Baranzelli et al [3] promotes an increase in reducing sugars, such as maltose and glucose, and also dextrins and oligosaccharides that would facilitate the production of cyclodextrins (CDs), since these are produced by hydrolysis followed transglycosylation reactions, besides avoiding the additional use of amylase prior to CD glycosyltransferase (CGTase).…”