Work

Effects of germination temperature on physicochemical properties and in vitro protein digestibility of oat flour (Avena sativa)

Year: 2026

Type: article

Abstract: This study investigated how germination temperature influenced the physicochemical properties and in vitro protein digestibility of oat flour. Oats germinated at 25 °C exhibited greater degradation of lipids and carbohydrates, and enhanced free α-amino groups compared to those germinated at 15 and 20 °C. Fourier transform infrared spectroscopy revealed a protein structural shift from ordered structures to more hydrated, less ordered conformations, aligning with up to 40% greater protein digestibility in germinated relative to ungerminated oats. Oats germinated at 25 °C exhibited higher β-sheet and β-turn content and a 22% increase in gastric digestibility relative to lower-temperature germinated oats. Phytic acid content decreased by up to 23%, trypsin inhibitor activity declined by up to 14%, while total phenolic content increased up to 2.4-fold compared to ungerminated oats. Overall, germination enhanced protein accessibility and digestibility in oat flour, while germination temperature primarily influenced gastric digestion kinetics rather than final intestinal digestibility.

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2026.148174