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Biochemical changes in wheat during storage at three temperatures.

Z U Rehman1, W H Shah

  • 1Biotech & Food Research Centre, Pakistan Council of Scientific & Industrial Research, Lahore.

Plant Foods for Human Nutrition (Dordrecht, Netherlands)
|January 26, 2000
PubMed
Summary

Storing wheat grains at higher temperatures (25°C and 45°C) significantly alters their biochemical composition, impacting quality. Optimal storage at 10°C preserves wheat grain integrity and nutritional value.

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Area of Science:

  • Agricultural Science
  • Food Science
  • Biochemistry

Background:

  • Wheat grain quality is influenced by storage conditions.
  • Temperature significantly affects biochemical processes during grain storage.

Purpose of the Study:

  • To investigate the biochemical changes in wheat grains during six months of storage at different temperatures (10°C, 25°C, and 45°C).
  • To determine the impact of storage temperature on wheat grain quality parameters.

Main Methods:

  • Wheat grains were stored for six months at controlled temperatures: 10°C, 25°C, and 45°C.
  • Key biochemical parameters including pH, titratable acidity, moisture content, amylose content (soluble and insoluble), amylase activity, total soluble sugars, total available lysine, and in vitro protein digestibility were analyzed.

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Main Results:

  • Storage at 25°C and 45°C led to decreased pH, increased titratable acidity, and reduced moisture content.
  • Higher temperatures caused a decrease in water-soluble amylose and amylase activity, while insoluble amylose increased.
  • Significant reductions in total soluble sugars, total available lysine, and in vitro protein digestibility were observed at 25°C and 45°C.
  • No significant biochemical changes were noted when wheat grains were stored at 10°C.

Conclusions:

  • Storage temperatures of 25°C and 45°C negatively impact wheat grain biochemical properties and nutritional quality over six months.
  • Low-temperature storage (10°C) effectively preserves the biochemical integrity and nutritional value of wheat grains.
  • Findings highlight the critical role of temperature control in maintaining wheat quality during storage.