Physicochemical changes of oat seeds during germination

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• 作者：Binqiang Tian ; Bijun Xie ; John Shi ; Jia Wu ; Yan Cai ; Tuoming Xu ; Sophia Xue ; Qianchun Deng
• 关键词：Oat seeds ; Germination ; Physicochemical property ; Dry matter ; Phytic acid ; Colour parameters ; Correlation
• 刊名：Food Chemistry
• 出版年：2010
• 出版时间：1 April 2010
• 年：2010
• 卷：119
• 期：3
• 页码：1195-1200
• 全文大小：264 K

文摘

The physicochemical properties of native and germinated oat seeds cultivated in China and their correlations were investigated. The growth curve during germination of oat seeds was described. The malt yield was 84 % at the end of malting. The losses by removing of shoots and rootlets were the major cause of the total dry matter losses in the last 24 h of germination. With total starch enzymes activities increasing continuously, the starch content decreased considerably from 60 % to 20 % , and the reducing and soluble sugars contents increased. Oat seed kernel protein increased slightly, but the lysine content increased almost 30 % at the end of germination. The phytic acid content declined from 0.35 % to 0.11 % during germination. There is a significant correlation among compositions including starch, protein, free and reducing sugars, free amino acid, and phytic acid. A close correlation also was found between the colour of malt flour dried at 50 °C and the length of shoots and rootlets. The results suggest that oats grown in China are a good food material and that germination can improve their nutritional properties.