Abstract: The changes of physicochemical properties and chemical compositions in oats before and after germination the study were investigated. The results showed that the emulsification of oat whole powder increased from 3.32m2/g before germination to after sprout 5.6m2/g. The water absorption index and water soluble index of oat whole powder increased from 4.38%,7.63% before germination to 5.92%,58.19% after sprout,respectively. Compared with not sprout oat whole flour,the L value and a value of germinated oats decreased significantly;meanwhile,its b value increased distinctly. The suitable saccharification temperature of germinated oat whole powder was 50℃,producing reducing sugar 5.4mg/g for 4h;while the most suitable saccharification temperature of not sprout oat whole powder was 45℃,producing reducing sugar 1.49mg/g for6 h. The phenolic compound increased from 0.058mg/m L to 0.105mg/m L during germination.