Comparative study of different biological processing methods on nutritional composition and bioactivity of whole‐grain wheat

Abstract

ABSTACTBackground and objectives:Biological processing was one of the most effective technologies to eliminate adverse traits and improve qualities of cereal. To compare effects of different biological processing methods on nutritional value and bioactivity of whole grain wheat (WGW), solid‐state fermentation (SSF), germination (GT) and phytase treatment (PT) were performed on WGW.Findings:After biological processing, protein, insoluble dietary fiber and bound flavonoid contents significantly increased, while contents of phytate, bound phenolic and free flavonoid obviously decreased. Molar ratio of phytate content to mineral content, including PA/Ca, PA/Fe, and PA/Zn, significantly reduced by 13.8%~42.0%, 8.4%~73.4%, and 17.9%~45.0%, respectively, suggesting the improvement of mineral bioavailability. The greatest reduction of phytate content was found in WGW after PT. In comparison to SSF and PT, GT significantly improved phenolic content, and ABTS and DPPH free radical scavenging abilities of free phenolic extract in WGW. As compared to GT and PT, the ORAC of free phenolic extract in WGW obviously improved after SSF with strains of Lactobacillus plantarum, Saccharomyces cerevisiae, and Monascus sp.Conclusions:Overall, SSF, GT and PT showed high efficiency on phytate degradation, and GT and SSF in particular improved the nutritional value and bioactivity of WGW.Significance and Novelty:This study provided data support for the chosen of different biological processing methods based on different objectives when preparing WGW products.This article is protected by copyright. All rights reserved.