Molecular Structure and in vitro Digestibility of Germinated Oat Starch
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Abstract:
The Jinyan Ⅷ oat was geminated in the dark, and then starches were extracted from different germination periods. The intrinsic viscosity, molecular weight and chain length distribution of samples were characterized by Ubbelohde viscometer, gel permeation chromatography and ion exchange chromatography, respectively. It was found that the amylose content and intrinsic viscosity of germinated oat starches increased compared to raw oat starches, and a significant positive correlation presented between them. The degree of polymerization (DP) in segments 27~33 dominated raw and malted oat starches, occupying more than 60%. The segments with DP≤31 decreased continually, while the segments with DP≥33 increased, indicating that energy conversion during germination depended on utilizing short-chain starch. The in vitro digestibility of raw and germinated oat starches showed that the germination process reduced the hydrolysis index and the glycemic index of oat starch, and intermediate fractions of oat starch played obviously impact on in vitro digestion index, with a significant positive correlation coefficient of 0.82.
