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Germinated Wheat: Phytochemical Composition and Mixing Characteristics

Ohm, Jae-Bom, Lee, Chiwon W., Cho, Kyongshin
Cereal chemistry 2016 v.93 no.6 pp. 612-617
antioxidant activity, asparagine, free amino acids, functional foods, gamma-aminobutyric acid, germination, glutenins, human health, ingredients, mixing, proteolysis, wheat, wheat flour
Germinated grain has been gaining popularity owing to its beneficial effect on human health. In this research, whole wheat samples obtained after three days and five days of germination were analyzed for biochemical components and mixing characteristics. Three days of germination caused severe initial degradation of SDS-insoluble glutenin macropolymers, which was accompanied by deterioration of mixing characteristics. Proteolysis during germination resulted in a significant increase of free amino acid concentration. For example, free asparagine concentration increased significantly after five days of germination. γ-Aminobutyric acid concentration, which was undetectable in nongerminated grain, also increased substantially during germination. Phenolic concentration and antioxidant activity level were elevated exponentially during germination, showing a high linear correlation between them (r = 0.999, P < 0.05). These findings indicate that germinated wheat flour may be a valuable ingredient for functional foods because of its increased levels of certain phytochemical components that are beneficial to human health.