Changes in carbohydrate content during wheat maturation - What is measured by near infrared spectroscopy?

Szilveszter Gergely, A. Salgó

Research output: Contribution to journalArticle

18 Citations (Scopus)

Abstract

The role of bread, pasta and related products produced from milled wheat seeds is important to the human diet, so monitoring changes of starch content in developing grain is essential. Immature wheat grains are also used as a functional food, particularly as a source of water-soluble carbohydrates. The amount and variation in content of different carbohydrates changes considerably during maturation and these changes were non-destructively monitored in developing gram using near infrared (NIR) spectroscopy. Characteristic changes in three carbohydrate absorption bands [1585-1595 nm (Carbohydrate I), 2270-2280 nm (Carbohydrate II) and 2325-2335 nm (Carbohydrate III)] were identified and it was concluded that the different dynamics of carbohydrates (starch accumulation as well as synthesis/decomposition of water-soluble carbohydrates) could be followed sensitively by monitoring these three different regions of NIR spectra. Carbohydrate I represents the effect of starch accumulation during maturation based on the vibrations of intermolecular hydrogen bonded O-H groups in polysaccharides. Carbohydrate II is the manifestation of O-H stretching and C-C stretching vibrations existing unengaged in water-soluble carbohydrates while Carbohydrate III describes the changes in C-H stretching and deformation band of poly- and mono-oligosaccharides. NIR spectroscopic techniques are shown to be effective in monitoring plant physiological processes and the spectra have hidden information for predicting the stage of growth in wheat seed.

Original languageEnglish
Pages (from-to)9-17
Number of pages9
JournalJournal of Near Infrared Spectroscopy
Volume13
Issue number1
Publication statusPublished - 2005

Fingerprint

Near infrared spectroscopy
Carbohydrates
Starch
Stretching
Oligosaccharides
Seed
Water
Monitoring
Infrared radiation
Nutrition
Polysaccharides
Absorption spectra
Hydrogen

Keywords

  • Carbohydrates
  • Maturation
  • Near infrared spectroscopy
  • Physiological process
  • Seed development

ASJC Scopus subject areas

  • Chemistry (miscellaneous)
  • Spectroscopy

Cite this

Changes in carbohydrate content during wheat maturation - What is measured by near infrared spectroscopy? / Gergely, Szilveszter; Salgó, A.

In: Journal of Near Infrared Spectroscopy, Vol. 13, No. 1, 2005, p. 9-17.

Research output: Contribution to journalArticle

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