苦荞发芽过程中淀粉的理化特性变化

以发芽苦荞为主要材料，研究苦荞发芽过程中淀粉理化特性（淀粉的溶解度、膨胀度、透明度、老化值、酶活力、冻融特性和碘蓝值）的变化情况，并对淀粉颗粒的显微变化进行分析。结果表明：在实验范围内随着发芽天数的增加，苦荞淀粉颗粒直径由4～5 μm增加到7～8 μm，颗粒形状大多数为卵形和多角形或不规则形，有极少数淀粉颗粒为球形。同时，发芽使荞麦粉中的部分淀粉颗粒水解而呈现多孔状，随着发芽时间增加，多孔淀粉颗粒增多。颗粒除了淀粉的溶解度、透明度和冻融稳定性下降以外，其他各指标均表现增加的趋势。

Changes in Starch Physiochemical Properties during Germination of Tartary Buckwheat

In this study, changes in physical and chemical properties of starch including solubility, swelling power,
transparency, retrogradation value, amylase, freeze-thaw characteristics and iodine blue value during germination of tartary
buckwheat were investigated. Meanwhile, the morphological changes of starch granules were analyzed. Results showed
that with increasing germination duration within the experimental range, starch granule diameters of germinated tartary
buckwheat were increased from 4–5 μm to 7–8 μm and most of the starch granules were polygonal or irregular shapes.
Longer germination time resulted in the appearance of more porous starch granules. All indices of starch granules increased
except solubility, transparency and freeze-thaw stability.