The aim of this study was to analyzing the impact of germination time on the morphology, crystallinity, gelatinization and viscosity properties on the starch of Esmeralda and Perla barley variety. The two barley were germinated for 1 to 8 days, at 26 °C and 65% relative humidity. Micrographs showed the presence of pinholes and eroded surfaces. Starch in Esmeralda was hydrolyzed completely at 8 days of germination. Birefringence was reduced from day 4, losing molecular structuring of the crystalline area. Morphometric data: fractal dimension, area, perimeter, circularity, and roundness decreased significantly along germination time in both varieties. The entropy increased significantly, from 0.79 to 10.09 in Esmeralda and from 0.46 to 7.57 in Perla. Relative crystallinity decreased significantly in the Perla from 24.7% to 23.6%. Viscosity peaks were also significantly reduced, pasting temperature was constant in Esmeralda but in Perla was significantly reduced from 95.43 to 95.19 °C with germination, the gelatinization temperature increased significantly in the Esmeralda while in Perla it remained constant. Enthalpy decreased significantly to 75.8% and 37% in Esmeralda and Perla respectively. The study of germination impact on structural and physicochemical properties is important to identify the use of hydrolyzed starches in the food industry or others.

这项研究的目的是分析发芽时间对Esmeralda和Perla大麦品种淀粉的形态，结晶度，糊化和粘度特性的影响。这两个大麦在26°C和65％相对湿度下萌发1至8天。显微照片显示存在针孔和腐蚀表面。发芽8天后，Esmeralda中的淀粉完全水解。从第4天起双折射降低，失去了晶体区域的分子结构。形态数据：两个品种的发芽时间中，分形维数，面积，周长，圆形度和圆度均显着降低。熵显着增加，从Esmeralda的0.79到10.09，在Perla的0.46到7.57。Perla的相对结晶度显着降低，从24.7％降至23.6％。粘度峰值也显着降低，埃斯梅拉达（Esmeralda）的糊化温度保持恒定，但发芽时Perla的糊化温度从95.43显着降低至95.19°C，埃斯梅拉达（Esmeralda）的糊化温度显着升高，而在Perla中则保持恒定。Esmeralda和Perla的焓分别显着降低至75.8％和37％。研究发芽对结构和物理化学性质的影响对于确定水解淀粉在食品工业或其他工业中的用途非常重要。Esmeralda和Perla分别为8％和37％。研究发芽对结构和物理化学性质的影响对于确定水解淀粉在食品工业或其他工业中的用途非常重要。Esmeralda和Perla分别为8％和37％。研究发芽对结构和物理化学性质的影响对于确定水解淀粉在食品工业或其他工业中的用途非常重要。