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Common wheat (Triticum aestivum L.): evaluating microstructural changes during the malting process by using confocal laser scanning microscopy and scanning electron microscopy

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Abstract

Confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM) were used to investigate the microstructural changes in wheat (Triticum aestivum L.) during the malting process. With the help of these powerful optical tools, the organization of starch, proteins and cell walls of cereals could be investigated separately in projections and the microstructure was visualized with an imaging software. Both microscopes were necessary for the investigation and the evaluation of microstructural changes, because SEM and CLSM have different merits and optical benefits. CLSM achieves an overview of single compounds of the grain, which can be used to quantify them. On the other hand, SEM has a higher magnification, where a deeper insight in the kernel structure could be obtained. In particular, the surface of starch kernels can be visualized, when they get degraded by enzymes. Furthermore, a detailed starch structure can be monitored by using SEM. Various grain regions, such as aleurone layer, starchy endosperm and germ, were visualized with the CLSM, and differences in the single fractions were clearly visible. Starch in unmalted cereals revealed that it is embedded in a compact protein network, which consists of protein bodies and is degraded during the malting process. Also the cell walls, mainly consisting of β-glucan, are clearly visible in the unmalted stage and get more and more degraded during the malting process. Hence the differences in the overall structure of unmalted to malted grains were investigated by CLSM and SEM and verified using established malt analysis.

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Abbreviations

CLSM:

Confocal laser scanning microscopy

SEM:

Scanning electron microscopy

FAN:

Free amino nitrogen

SN:

Soluble nitrogen

TN:

Total nitrogen

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Acknowledgments

The authors wish to acknowledge the funding body InBev-Baillet-Latour who sponsored this research. We also want to thank Dr. Jacob who carried out the amino acid analyses and Andreas Maier for doing the malting. Also special thanks to Monika Brasch and Christoph Haimerl for supporting the malt analyses.

Conflict of Interest

Andrea Faltermaier has received research grants from InBev Baillet Latour. Martin Zarnkow, Thomas Becker Elke Arendt and Martina Gastl declare that they have no conflict of interest.

Compliance with Ethics Requirements

The authors; Andrea E Faltermaier, Thomas Becker, Martina Gastl, Elke K. Arendt and Martin Zarnkow hereby confirm that this manuscript is performed according and follows the COPE guidelines and has not already been published nor is it under consideration for publication elsewhere. This article does not contain any studies with human or animal subjects.

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Authors and Affiliations

  1. School of Food and Nutritional Sciences, University College Cork, College Road, Cork, Co. Cork, Ireland

    Andrea Faltermaier & Elke K. Arendt

  2. Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München, Freising Weihenstephan, Germany

    Andrea Faltermaier, Thomas Becker & Martina Gastl

  3. Research Center Weihenstephan for Brewing and Food Quality, Freising, Germany

    Martin Zarnkow

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  1. Andrea Faltermaier
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  2. Martin Zarnkow
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Correspondence to Elke K. Arendt.

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Faltermaier, A., Zarnkow, M., Becker, T. et al. Common wheat (Triticum aestivum L.): evaluating microstructural changes during the malting process by using confocal laser scanning microscopy and scanning electron microscopy. Eur Food Res Technol 241, 239–252 (2015). https://doi.org/10.1007/s00217-015-2450-x

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  • DOI: https://doi.org/10.1007/s00217-015-2450-x

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