Division of Food and Nutrition, Chonnam National University, Gwangju 61186, Republic of Korea.
National Institute of Crop Science, Rural Development Administration, Gyonggi 16429, Republic of Korea.
Int J Biol Macromol. 2017 Dec;105(Pt 1):931-939. doi: 10.1016/j.ijbiomac.2017.07.123. Epub 2017 Jul 22.
Four selected grains (brown rice, oat, sorghum, and millet) were subjected to germinate and changes in granule morphology, molecular structure, crystalline structure, and physicochemical properties of isolated starch were investigated. The germinated starches showed pits and holes on the surface of the starch granules and the particle size distributions shifted slightly to smaller size as the germination time increased. Germination led to decrease in amylose content, while molecular weights of the germinated starches showed no significant changes. The relative crystallinity of all selected grain starches decreased significantly during germination. Compared to the native starches, the germinated starches had lower retrogradation enthalpy. Brown rice and oat starches exhibited marginal increases in peak viscosities, whereas those of sorghum and millet starches decreased significantly during germination. Amylose leaching of brown rice and oat starches decreased after germination, whereas sorghum and millet starches showed an increase in amylose leaching.
选取四种谷物（糙米、燕麦、高粱和小米）进行发芽处理，研究了发芽过程中颗粒形态、分子结构、结晶结构和分离淀粉理化性质的变化。发芽淀粉使淀粉颗粒表面出现凹坑和孔，且随着发芽时间的增加，颗粒粒径分布略有向小粒径移动。发芽导致直链淀粉含量降低，而发芽淀粉的分子量没有明显变化。所有选定谷物淀粉的相对结晶度在发芽过程中显著降低。与原淀粉相比，发芽淀粉的回生焓较低。糙米和燕麦淀粉的峰值黏度略有增加，而高粱和小米淀粉的峰值黏度在发芽过程中显著降低。发芽后，糙米和燕麦淀粉的直链淀粉浸出量减少，而高粱和小米淀粉的直链淀粉浸出量增加。
