Germination duration modulates wheat composition, metabolic reprogramming, and processing functionality: Insights from metabolome and rheological profiling

Wheat germination dynamically transforms its physicochemical, structural, textural, and metabolic characteristics, presenting new prospects for functional food innovation. In this study, we systematically profiled time-resolved changes in wheat over a 96-hour germination period. Pronounced, time-dependent increases in crude and soluble protein contents were observed, with marked decreases in starch, bioavailable starch, and free sugars. Resistant starch slightly declined, while hydration and solubility indices of wheat flour increased sharply after 72 hours. Conversely, gluten hydration and dough viscoelasticity decreased, indicating a shift toward suitability for instant and health-oriented foods over traditional high-gluten products. Metabolomic profiling identified 76 key metabolites showing sustained changes at 48 and 96 hours. Pathway analysis revealed upregulation of amino acid, lipid, and folate metabolism, and suppression of tryptophan metabolism and glycosaminoglycan degradation. Striking correlations were found between reduced starch fractions and diminished viscosity and texture, while increases in proteins, peptides, and small molecules (e.g., trigonelline) corresponded to enhanced hydration and antioxidant capacity. These findings elucidate the mechanistic links among metabolic pathways, signature metabolites, and wheat’s functional properties, demonstrating that germination drives coordinated compositional and metabolic remodeling to improve solubility, protein quality, and health benefits for development of nutritious, low-glycemic foods. Note: No actual functional food products were formulated in this study. Results indicate potential applications for future development. • Germination reshapes wheat metabolites and enhances protein makeup. • After 96 h germination, crude protein rises; total and resistant starch fall. • Metabolite shifts boost water solubility and processing in sprouted wheat. • Findings guide low-GI, protein-enriched wheat food development.