核农学报2026，Vol.40Issue(3)：561-569,9.DOI:10.11869/j.issn.1000-8551.2026.03.0561
发芽处理对不同谷物淀粉消化特性的影响
Effect of Germination on Starch Digestion Characteristics of Different Grains
摘要
Abstract
This study investigated how germination time regulates starch digestibility in four grain species:chickpea,mung bean,quinoa,and hulless barley.The contents of nutritional components(starch,protein,phenolics)were measured,and the starch digestion rates and estimated glycemic index(eGI)were evaluated via in vitro digestion methods.The phenolic content and digestive traits of the grains were varied by germination.Quinoa and chickpea showed progressive resistant starch(RS)accumulation,with their RS contents increasing from 0.26 to 0.70 g·100 g-1 and from 2.46 to 3.89 g·100 g-1 at 60 h of germination,respectively.For mung bean and hulless barley,RS contents showed a rapid decline at 12 h.The content of bound phenolics in quinoa germinated for 60 h and chickpea germinated for 24 h displayed a marked increase during germination compared to 0 h germination.In vitro digestion revealed that following 60 h of germination,the eGI values of mung bean and hulless barley rose significantly than the raw cereal,from 23.98 to 53.75 and from 53.70 to 65.94,respectively.Conversely,chickpea attained its minimum eGI of 28.60 at 24 h germination,whereas quinoa achieved its lowest eGI of 57.52 at 60 h germination.Germination facilitates the synthesis of RS and the accumulation of phenolics via metabolic pathways,thereby potently suppressing starch digestion.This study provides some basis for the development of low GI functional grain products.关键词
发芽/营养成分/消化速率/预估血糖生成指数(eGI)/多酚Key words
germination/nutritional components/digestion rate/estimated glycemic index(eGI)/polyphenols引用本文复制引用
王思玉,李明,蒋长兴,姜继凯,张影全,郭波莉..发芽处理对不同谷物淀粉消化特性的影响[J].核农学报,2026,40(3):561-569,9.基金项目
中国农业科学院农产品加工与营养健康研究院(沧州)专项(CAAS-IFSTNH-CZ-2023-01) （沧州）
