Evolution and Distribution of Hydrolytic Enzyme Activities during Preharvest Sprouting of Wheat (Triticum aestivum) in the Field

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• 作者：Heleen Olaerts ; Chiara Roye ; Liesbeth J. Derde ; Georges Sinnaeve ; Walter R. Meza ; Bernard Bodson ; Christophe M. Courtin
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2016
• 出版时间：July 20, 2016
• 年：2016
• 卷：64
• 期：28
• 页码：5644-5652
• 全文大小：384K
• 年卷期：0
• ISSN：1520-5118

文摘

To date, research on preharvest sprouted (PHS) wheat has mostly been conducted on kernels germinated under laboratory conditions, which differ widely from conditions in the field. To obtain detailed knowledge of the evolution of hydrolytic enzyme activities in PHS wheat (Triticum aestivum), a broad collection of samples from three varieties was obtained by harvesting before, at, and after maturity. Delaying harvest time coupled with periods of heavy rainfall caused sprouting in the kernels, observed as a drop in Falling Number and an increase in α-amylase activity. The appearance of α- and β-amylase, peptidase, and endoxylanase activity during field sprouting was independent from each other. Consequently, Falling Number could not be used to predict activity of other hydrolytic enzymes. When differentiating endogenous from kernel-associated microbial enzymes, results showed that α- and β-amylase and peptidase activity of PHS kernels were predominantly of endogenous origin, whereas endoxylanase activity was largely from microbial origin.