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<p>Pre-harvest sprouting (PHS) is a major abiotic stress affecting wheat quality, yet the mechanisms underlying quality deterioration at different sprouting severities remain unclear. In this study, seven wheat genotypes were evaluated under two contrasting PHS conditions: naturally occurring mild sprouting in the field and artificially induced severe sprouting. The results revealed a clear threshold effect in PHS-induced quality loss. Compared with sound wheat, mild sprouting had no significant impact on starch pasting properties, whereas severe sprouting caused pronounced deterioration, with peak viscosity and final viscosity decreasing by 36.2% and 51.5%, respectively, accompanied by a significant reduction in dough midline peak value. Protein-level analyses indicated that severe sprouting markedly promoted the degradation of high-molecular-weight protein polymers (F1) into low-molecular-weight fractions (F5), resulting in significant decreases in dry and wet gluten contents (by 9.8% and 10.9%, respectively). In contrast, the Gluten Index remained stable, indicating that PHS-induced quality loss was predominantly quantitative rather than qualitative. Correlation analysis further confirmed strong positive relationships among gluten content, total protein area, and dough strength (r = 0.83). Collectively, these findings provide mechanistic insights into PHS-induced wheat quality deterioration and establish a theoretical basis for developing refined grading strategies and high-value utilization pathways for PHS-affected wheat based on protein compositional changes.</p>

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Pre-harvest sprouting impairs dough functionality primarily via reduction in gluten quantity

  • 期刊论文

  • 发表日期：

    2026年3月3日

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  • Lina Xu,
  • Luyan Zhang,
  • Qinxiang Wang,
  • Huan Li,
  • Yafei Zhu,
  • Yakun Wang,
  • Kun Sheng

摘要

Pre-harvest sprouting (PHS) is a major abiotic stress affecting wheat quality, yet the mechanisms underlying quality deterioration at different sprouting severities remain unclear. In this study, seven wheat genotypes were evaluated under two contrasting PHS conditions: naturally occurring mild sprouting in the field and artificially induced severe sprouting. The results revealed a clear threshold effect in PHS-induced quality loss. Compared with sound wheat, mild sprouting had no significant impact on starch pasting properties, whereas severe sprouting caused pronounced deterioration, with peak viscosity and final viscosity decreasing by 36.2% and 51.5%, respectively, accompanied by a significant reduction in dough midline peak value. Protein-level analyses indicated that severe sprouting markedly promoted the degradation of high-molecular-weight protein polymers (F1) into low-molecular-weight fractions (F5), resulting in significant decreases in dry and wet gluten contents (by 9.8% and 10.9%, respectively). In contrast, the Gluten Index remained stable, indicating that PHS-induced quality loss was predominantly quantitative rather than qualitative. Correlation analysis further confirmed strong positive relationships among gluten content, total protein area, and dough strength (r = 0.83). Collectively, these findings provide mechanistic insights into PHS-induced wheat quality deterioration and establish a theoretical basis for developing refined grading strategies and high-value utilization pathways for PHS-affected wheat based on protein compositional changes.