Effects of synergistic modification using alkalis and guar gum on the pasting, rheological, and microstructural properties of germinated highland barley starch gels

Wentao Pan; Xin Qi; Mingyue Shen; Yi Chen; Qiang Yu; Zhibing Huang; Jianhua Xie

doi:10.1016/j.foodchem.2024.138986

Effects of synergistic modification using alkalis and guar gum on the pasting, rheological, and microstructural properties of germinated highland barley starch gels

Food Chem. 2024 Jul 30:447:138986. doi: 10.1016/j.foodchem.2024.138986. Epub 2024 Mar 11.

Authors

Wentao Pan¹, Xin Qi¹, Mingyue Shen¹, Yi Chen¹, Qiang Yu¹, Zhibing Huang², Jianhua Xie³

Affiliations

¹ State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; China-Canada Joint Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
² State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; Sino-German Joint Research Institute, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047, China.
³ State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; China-Canada Joint Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China. Electronic address: jhxie@ncu.edu.cn.

PMID: 38489875
DOI: 10.1016/j.foodchem.2024.138986

Abstract

Germination treatment of highland barley enhances its nutritional value while weakening the starch gel properties. This study aims to enhance the characteristics of germinated highland barley starch (GBS) by exploring the synergistic effects of two alkalis (Na₂CO₃ and NaHCO₃) and guar gum (GG) on GBS gel properties. The combined action of alkalis and GG significantly improved the peak viscosity, setback viscosity, and hardness compared with GG alone. The highest G' and G" reached 998 and 204 Pa at 0.4% Na₂CO₃ addition, which were increased by nearly 44% and 50%, respectively. Fourier-transform infrared spectral analysis revealed that the alkalis strengthened interaction forces, particularly with intensified absorption peaks at 3200-3700 cm^-1 and 1550-1750 cm^-1. The Na₂CO₃ and NaHCO₃ reduced the spin-spin relaxation time (T₂), resulting in a dense starch gel network. This study contributes to enhancing the market application of GBS and offers innovative insights for modifying other starches.

Keywords: Alkali; Germinated highland barley starch; Guar gum.

MeSH terms

Galactans / chemistry
Gels / chemistry
Hordeum*
Mannans*
Plant Gums*
Rheology
Starch* / chemistry
Viscosity

Substances

Starch
guar gum
Galactans
Gels
Mannans
Plant Gums