发芽是改善谷物质构及其营养价值的一种高效的加工方式。本文研究了藜麦发芽过程中蛋白质与皂苷及淀粉消化特性的变化规律。结果显示，发芽显著地提高了藜麦中粗蛋白和可溶性蛋白含量，分别增加了5.38%和17.55%。随着发芽时间不断增加，藜麦总淀粉、直链淀粉及支链淀粉含量分别减少25.95%、4.86%和29.53%，而还原糖含量增加了26.60%。发芽处理显著改善了藜麦种子的淀粉消化性能。发芽前藜麦种子中快消化淀粉、慢消化淀粉及抗性淀粉的百分含量分别为38.45%、43.64%和17.90%。发芽48 h后，快消化淀粉的百分含量显著地增加至53.46%，而慢消化淀粉及抗性淀粉的百分含量分别下降至40.42%和6.11%。此外，发芽后藜麦种子中总皂苷含量显著增加了16.46%。研究表明，发芽的藜麦种子含有更好的营养价值和消化性能，可以用于加工功能性食品，促进人体健康。

Germination is an effective processing method to improve the texture and nutritional value of cereals. This study aimed to investigate changes in protein, saponin content and starch profiles of quinoa seeds during germination. Results showed that the crude and soluble protein content of quinoa seeds increased significantly by 5.38% and 17.55% during germination. As the germination time gradually increased, the total starch, amylose and amylopectin content decreased by 25.95%, 4.86% and 29.53%, respectively, while the reducing sugar content increased significantly by 26.60%. In addition, germination process significantly improved the in vitro starch digestibility of quinoa seeds. The percentage contents of rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) were 38.45%, 43.64% and 17.90% in raw quinoa seeds, respectively. The RDS increased significantly to 53.46% after germination for 48h, while SDS and RS decreased to 40.42% and 6.11%, respectively. Moreover, the total saponin content of quinoa seeds increased significantly by 16.46% after germination. Therefore, germinated quinoa seeds have better nutritional value and digestibility, and can be used as functional food ingredient for human healthy.

The National Key Research Project of China (2016YFD0400702-2 & 2018YFD0401003-05); The Group Program of Natural Science Foundation of Guangdong Province (2016A030312001); The Guangdong Provincial Science and Technology Project (2017B090907022)