The cereal grains (wheat, rice, oats and maize) were germinated from 24 to 72 h for different time with the aim to increase their antioxidant activity, RDS (rapidly digestible starch) and low resistant starch (RS) fractions. Upon germination for 24 h, the protein, fat, fiber and ash content of different cereal grains decreased from 13.7 to 12.5%, 1.7 to 1.2%, 1.08 to 1.05% and 1.32 to 1.27% respectively. The germinated flours from different cereals contributed to the advanced molecular interactions between proteins and starch. The FTIR analysis revealed the evident changes in the spectral intensity among the germinated cereal flours. The amide I bands occur due to C=O straightening of the peptide group. The proportion of α-helix and β-sheet were highest in wheat flour while maize flour had the highest section of β-turns and anti-parallel β-sheets. The proportion of secondary proteins decreased with the progression in germination period. The germination significantly decreased the total starch content and causes the depolymerization of starch molecules. The continuous reduction of viscosity was observed with the progress in germination. Overall, this study summarizes that the germination can be used as the effective natural bio-processing technique to develop modified cereal flours with enhanced nutritional properties and promote possible interactions of the flour components aimed towards the emphasis of both starch and protein digestion rates.

中文翻译：

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萌发持续时间对不同谷物面粉的理化，营养和分子相互作用的比较评估

谷物（小麦，大米，燕麦和玉米）在24到72小时内发芽不同时间，目的是提高其抗氧化活性，RDS（易消化淀粉）和低抗性淀粉（RS）组分。发芽24小时后，不同谷物的蛋白质，脂肪，纤维和灰分含量分别从13.7％降至12.5％，1.7％至1.2％，1.08％至1.05％和1.32％至1.27％。来自不同谷物的发芽面粉有助于蛋白质和淀粉之间的高级分子相互作用。FTIR分析揭示了发芽谷物粉中光谱强度的明显变化。由于肽基团的C ＝ O伸直而出现酰胺I带。小麦粉中α-螺旋和β-折叠的比例最高，而玉米粉的β-转折和反平行β-折叠的截面最高。随着发芽期的进展，次级蛋白质的比例降低。发芽显着降低了总淀粉含量，并导致淀粉分子解聚。随着发芽的进展，观察到粘度的连续降低。总的来说，这项研究总结说，发芽可以用作有效的天然生物加工技术，以开发具有增强营养特性的改性谷物粉，并促进面粉成分之间可能的相互作用，从而着重于淀粉和蛋白质的消化率。随着发芽的进展，观察到粘度的连续降低。总的来说，这项研究总结说，发芽可以用作有效的天然生物加工技术，以开发具有增强营养特性的改性谷物粉，并促进面粉成分之间可能的相互作用，从而着重于淀粉和蛋白质的消化率。随着发芽的进展，观察到粘度的连续降低。总的来说，这项研究总结说，发芽可以用作有效的天然生物加工技术，以开发具有增强营养特性的改性谷物粉，并促进面粉成分之间可能的相互作用，从而着重于淀粉和蛋白质的消化率。