Biochemical and Quality Parameter Changes of Wheat Grains during One-Year Storage under Different Storage Conditions

Ivica Strelec, Vladimir Mrša, Dragana Šoronja Simović, Jovana Petrović, Jana Zahorec and Sandra Budžaki ()
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Ivica Strelec: Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
Vladimir Mrša: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Dragana Šoronja Simović: Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
Jovana Petrović: Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
Jana Zahorec: Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
Sandra Budžaki: Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia

Sustainability, 2024, vol. 16, issue 3, 1-15

Abstract: The selection of suitable storage conditions and monitoring of changes in the wheat grains using suitable parameters are of great importance for the sustainability of technological quality and utilization of the entire stored quantity of wheat grains without waste generation until the next harvest. Wheat grains of three varieties, stored for 12 months at three different conditions of environmental temperature and relative humidity (% RH): (1) 40 ± 1.06 °C; 45 ± 3% RH; (2) 4 ± 1.05 °C; 45 ± 4% RH, (3) 15 ± 8.51 °C; and 67 ± 4% RH, were compared for germination percentage, protein and advanced glycation end products content, oxidoreductive and proteolytic enzyme activity, wet gluten content and falling number. A decrease in the activity of guaiacol peroxidase and polyphenol oxidase, as well as an increase in the content of advanced glycosylation end products and the falling number, was observed in wheat grains during storage conditions at 40 ± 1.06 °C; 45 ± 4% RH. On the other hand, storage of wheat grains at lower temperatures resulted in much lower changes in examined parameters, among which advanced glycation end-product content, peroxidase activity and falling number values were the greatest. Based on the obtained results, it can be assumed that changes in guaiacol peroxidase activity and falling number might be used as indicators of improper wheat grain storage.

Keywords: advanced glycation end products; oxidoreductase; peptidase; wheat grains; storage (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2024
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