Impact of Preharvest Sprouting of Wheat (Triticum aestivum) in the Field on Starch, Protein, and Arabinoxylan Properties

Journal of Agricultural and Food Chemistry

Volumn 64, Issue 44, 2016, Pages 8324-8332

  Olaerts, Heleen ^a   Roye, Chiara ^a   Derde, Liesbeth J ^a   Sinnaeve, Georges ^b   Meza, Walter R ^c   Bodson, Bernard ^c   Courtin, Christophe M ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

^b WALLOON AGRICULTURAL RESEARCH CENTRE   (Belgium)

^c UNIVERSITY OF LIÈGE   (Belgium)

Author keywords

cereal constituents; field sprouting; germination; hydrolytic enzymes

Indexed keywords

ENZYMES; GELATION; MOLECULAR WEIGHT DISTRIBUTION; PROTEINS;

ALPHA-AMYLASE ACTIVITY; CEREAL CONSTITUENTS; FIELD SPROUTING; GELATION PROPERTIES; GERMINATION; HYDROLYTIC ENZYME; STARCH PROPERTIES; WATER-EXTRACTABLE ARABINOXYLAN;

STARCH;

AMYLASE; ARABINOXYLAN; CARBOHYDRATE; PLANT PROTEIN; STARCH; XYLAN;

AGRICULTURE; ANALYSIS; CHEMISTRY; FLOUR; FOOD ANALYSIS; FOOD QUALITY; GERMINATION; METABOLISM; MOLECULAR WEIGHT; PHYSIOLOGY; PROCEDURES; WHEAT;

AGRICULTURE; ALPHA-AMYLASES; CARBOHYDRATES; FLOUR; FOOD ANALYSIS; FOOD QUALITY; GERMINATION; MOLECULAR WEIGHT; PLANT PROTEINS; STARCH; TRITICUM; XYLANS;

EID: 84994689702     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.6b03140     Document Type: Article

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