Total proteins represents about 14.5% of the grain dry matter in wheat and quality can vary considerably (Aspinall and Greenwood 1965). Protein type, quality, and amount are all important for bread and baking quality. It is thus surprising that, although protein quality is important to human nutrition few studies have attempted to analyze in detail the impact that fungal activity might have on this component. No changes in total protein during spoilage and heating, while others found an increase in total protein. Colonization of wheat grain by fungi such as A. tenuis, A. flavus, A. niger, and F. solani resulted in an increase in total protein although aw or temperature considerations were not considered. More research is needed on the potential changes, particularly in storage proteins that may occur due to fungal invasion of grain.
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