Abstract
The composition and structure changes of three energy substances (protein, lipid, and sugar) and minerals during flaxseed germination were investigated. Na, Ca, Fe, and total free amino acids fluctuating increased and peaked at 7 d. Oil and ɑ-linolenic acid contents increased initially and reached the maximal increment by 14.8 % and 1.4 % (p < 0.05) at 2 d, after which it declined. Soluble sugar mainly consisted of sucrose (50.47 %–72.77 %), glucose, and fructose during germination. Semi-cylindrical depression was enhanced on flaxseed granule surface, and oil bodies distribution from relatively uniform toward cell wall during 0–2 d. Protein order and stability were varied firstly, then grew steadily at 4–7 d and peaked at 7 d. Metabolic sequence (sugar, protein, and lipid) and related tricarboxylic acid pathway were proposed. Conclusively, germinated flaxseed at 2 and 4 d had higher physicochemical and structural properties, which could serve as high-quality resources for lipid and protein processing respectively.
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