Influence of silver nanoparticles on food components in wheat

Abstract

Abstract During storage, grain might be affected by bacterial and fungal infections. Pathogens diminish the grain quality through contamination with excrements and second metabolites. It is very important to prevent grain from infections. Due to their antimicrobial properties, silver nanoparticles can play the role of an effective protector. The influence of nanoparticles on wheat quality was studied. The gluten parameters and falling number did not change after covering the grain with silver nanoparticles stabilized by sodium citrate. Changes in the structure of starch and gluten were investigated using Fourier-transform infrared spectroscopy. Infrared spectra of the whole meal and starch have shown a slight shift (from 1 000 to 995cm-1) of the band connected with the C-O-H bending. This displacement is probably related to the changes in sample moisture. Significant differences, corresponding to changes in the protein secondary structure, have appeared in the gluten spectra after covering.A decrease of absorbance in the amide and CH and OH regions has been observed regardless of the covering time.