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Physicochemical, microbiological, and microstructural changes in germinated wheat grain

Summary

When wheat grains sprout due to rain during harvest, it ruins their quality and causes major economic losses. This study examined what happens inside wheat grains as they sprout under different moisture, temperature, and time conditions. The researchers found that sprouting causes significant changes in grain structure, reduces key quality indicators, and increases microbial contamination. They identified the best conditions for controlling sprouting to potentially create useful products from affected grain.

Background

Pre-harvest sprouting in soft wheat caused by high humidity and temperature conditions severely compromises grain quality and causes significant economic losses globally, with up to 40% of wheat in Kazakhstan classified as non-standard due to this issue. Understanding the changes that occur during germination could provide insights into potential utilization strategies for affected grain.

Objective

This study investigates the physicochemical, microbiological, and microstructural changes in soft wheat grain during germination under varying moisture conditions to identify optimal germination parameters for technological application and potential valorization strategies.

Results

Physical parameters showed strong correlation with germination time, with thousand-kernel weight decreasing by 8.2%, test weight by 22%, and falling number by 74%. Optimal germination conditions were identified as 22% moisture/31°C/84h for starch content, 21% moisture/30°C/72h for protein content, and 14% moisture/33°C/8h for minimal microbial contamination. Microstructural analysis revealed extensive degradation of starch granule morphology and kernel structure with pore formation during germination.

Conclusion

Soft wheat grain undergoes significant physical and chemical changes during germination that are strongly dependent on temperature, moisture, and time. The identified optimal germination parameters provide a foundation for processing germinated wheat grain into value-added products. Germination-induced starch modification presents a sustainable alternative to chemical modification for industrial applications.
  • Published in:PLoS One,
  • Study Type:Experimental Study,
  • Source: 10.1371/journal.pone.0331620, PMID: 40924775
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