Germination duration modulates wheat composition, metabolic reprogramming, and processing functionality: Insights from metabolome and rheological profiling
文献类型： 外文期刊
作者： Zhang, Jiaqi 1 ; Shi, Xiaohan 1 ; Zhang, Chi 1 ; Wang, Chunwei 1 ; Zhu, Aixia 1 ; Li, Jun 3 ; Yu, Haitao 2 ;
作者机构： 1.Wuhan Polytech Univ, Hubei Key Lab Anim Nutr & Feed Sci, Wuhan 430023, Peoples R China
2.China Agr Univ, Coll Anim Sci & Technol, State Key Lab Anim Nutr & Feeding, Beijing 100193, Peoples R China
3.Chinese Acad Agr Sci, Inst Feed Res, Beijing 100081, Peoples R China
关键词： Wheat germination; Metabolomics; Starch digestibility; Physicochemical properties
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）
ISSN： 0023-6438
年卷期： 2025 年 232 卷
页码：
收录情况： SCI
摘要： Wheat germination dynamically transforms its physicochemical, structural, textural, and metabolic characteristics, presenting new prospects for functional food innovation. In this study, we systematically profiled timeresolved changes in wheat over a 96-h germination period. Pronounced, time-dependent increases in crude and soluble protein contents were observed, with marked decreases in starch, bioavailable starch, and free sugars. Resistant starch slightly declined, while hydration and solubility indices of wheat flour increased sharply after 72 h. Conversely, gluten hydration and dough viscoelasticity decreased, indicating a shift toward suitability for instant and health-oriented foods over traditional high-gluten products. Metabolomic profiling identified 76 key metabolites showing sustained changes at 48 and 96 h. Pathway analysis revealed upregulation of amino acid, lipid, and folate metabolism, and suppression of tryptophan metabolism and glycosaminoglycan degradation. Striking correlations were found between reduced starch fractions and diminished viscosity and texture, while increases in proteins, peptides, and small molecules (e.g., trigonelline) corresponded to enhanced hydration and antioxidant capacity. These findings elucidate the mechanistic links among metabolic pathways, signature metabolites, and wheat's functional properties, demonstrating that germination drives coordinated compositional and metabolic remodeling to improve solubility, protein quality, and health benefits for development of nutritious, low-glycemic foods.
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