【摘要】 本文研究不同萌发时间对燕麦淀粉理化特性和消化性质的影响。研究结果显示，随着发芽时间的延长燕麦淀粉含量不断降低，发芽4 d时含量最低（52.68%）；淀粉颗粒形貌随之改变，由形状规整、表面光滑逐渐变得不规则、粗糙、凹陷增多；淀粉颗粒晶型未发生改变，结晶度逐渐降低；起始、峰值和终止糊化温度以及糊化焓值均逐渐升高，表观黏度和剪切应力则整体呈下降趋势。体外模拟消化结果显示，发芽能显著改变淀粉的消化特性，发芽0 d的燕麦淀粉消化率为84.95%，随着萌发时间的延长逐渐升高，在发芽4 d时达到峰值（94.98%）。研究结果为丰富淀粉改性方法、利用发芽燕麦淀粉和推进淀粉基食品领域的研发提供了一定的理论支撑。更多还原

【Abstract】 The effects of germination time on physicochemical properties and digestibility of oat starch were studied in this study. The results showed that the content of oat starch decreased continuously with the extension of germination time, and the content of oat starch was the lowest(52.68%) at the 4th day of germination. The morphology of starch granules changed gradually from regular shape and smooth surface to irregular,rough and sunken. The crystallinity of starch granules decreased gradually while the crystal form of starch granules did not change. The initial,peak and end gelatinization temperatures and gelatinization enthalpy values increased gradually,while the apparent viscosity and shear stress showed a downward trend. The results of in vitro digestion simulation showed that germination could significantly change the digestibility of oat starch.The digestibility of oat starch at day 0 of germination was 84.95%,which gradually increased with the extension of germination time and reached a peak of 94.98% at day 4 of germination. The results of this study provide some theoretical support for enriching starch modification methods,the utilization of germinated oat starch and the development of starch-based food.更多还原