Thermal Properties of the Starch from Germinated Oat
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Abstract:
Germination is an important method to enhance grain seed value. In this research, Jinyan Ⅷ oat was soaked and geminated at 16℃ in the dark, then starches were extracted from raw and germinated oat at different time. Their thermal properties of starches were characterized by differential scanning calorimetry and thermogravimetric analysis. The results showed that germination had little effect on start gelatinization temperature, the average temperature was 57.44 ℃ within 144 h germination, but the range of gelatinization temperature expanded when germinating was beyond 72 h. Moreover, all the gelatinization enthalpies before and after 72 h germination period increased with time increasing, which suggested that there was an alternating change of the starch structure from disorder to order during germination. Under nitrogen atmosphere, the decomposition temperature of starch was within 275-363℃ and mass loss of starch was 65~73% among the temperature range. Decomposition activation energy of the raw oat starch was higher than that of soaked and germinated samples. And the minimum activation energy presented in 144 h sample was 157.75 kJ/mol while the value of raw starch was 219.44 kJ/mol. In addition, reaction orders of all samples were of the first reaction level.
