Impact of Wheat (Triticum aestivum L.) Germination Process on Starch Properties for Application in Films

Germination causes several changes in wheat grains that are necessary for growth, one of which is starch characteristics. The objective of this study is to evaluate the effects of laboratory‐induced wheat germination and pre‐harvest sprouting on starch properties, as well as to examine the application of extracted starch in films. Starch is extracted from non‐germinated wheat samples; pre‐harvest sprouting and germination are induced for 24, 48, and 72 h. Starch is characterized for chemical composition, flour yield, enzymatic activity, morphology, solubility, swelling power, pasting properties, and relative crystallinity. Subsequently, films of germinated and non‐germinated wheat starch are characterized by mechanical properties, thickness, opacity, water solubility, and water vapor permeability. Wheat germination is found to increase enzymatic activity, swelling power, solubility, and relative crystallinity of starch. A significant increase in film elongation is correlated with increased wheat germination time. These results indicate that germination of wheat alters starch properties and promotes production of films with attractive characteristics for future applications.