Cereal Chem 50:147 - 160. | VIEW
ARTICLE
Some Changes in the Endosperm Proteins During Sprouting of Wheat.
P. Hwang and W. Bushuk. Copyright 1973 by the American Association of Cereal Chemists, Inc.
Effects of sprouting of wheat on endosperm proteins and some related technological properties were investigated for one variety of hard red spring wheat. Quantitative and qualitative changes in the endosperm protein occurred during sprouting. Solubility fractionation showed a marked decrease in the amount of insoluble residue protein. The decrease in the amount of the insoluble protein component and the increase in the number of amino groups were related to the increase in proteolytic activity of the flours. Proteolytic activity of the flour increased 17-fold during 8 days of sprouting. The increase in the number of amino groups was taken as evidence of proteolytic cleavage of peptide bonds. Analyses of SH and S-S groups did not show any significant changes in these groups when wheat was sprouted for 8 days. They do not appear to be involved in the observed degradation of the insoluble endosperm protein.