Journal of the science of food and agriculture · 2026
Revealing the modulating role of germinated brown foxtail millet flour in potato starch gels: a cross-over application from dough ingredient to gel matrix.
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Cai Xinru, Zhang Changyu, Lyu Rui, Tang Xia, Zhang Aixia, Zhao Wei, Sheng Qinghai, Liu Jingke
Аннотация
BACKGROUND: Germinated grains have been widely incorporated into baked goods as functional ingredients, whereas their regulatory effects on the texture of gel-based foods remain unexplored. This study systematically investigated the effects of germination time (GT, 0-48 h) and the addition level of germinated brown foxtail millet flour (GBMF, 0-8%, w/w) on the multiscale structural and functional properties of potato starch (PS) gels.
RESULTS: The results revealed that prolonging GT or increasing GBMF progressively transformed the gel microstructure from dense and continuous to loose and porous. Meanwhile, peak viscosity decreased by 29.85% and 29.23%, respectively. Storage modulus (G'), loss modulus (G″), hardness and elasticity exhibited a significant decrease, whereas free water content increased by 0.91% and 1.42%, respectively. Notably, excessive treatment (GT > 36 h, GBMF > 2%) led to over-deterioration of the gel network.
CONCLUSION: These findings indicate that GBMF modulates the gel properties of potato starch by disrupting the hydrogen-bond network and impeded the formation of double-helix structure within PS matrix, weakening the gel strength. This study provides a theoretical basis for designing starch-based gel foods with tunable textural attributes and enhanced structural stability. © 2026 Society of Chemical Industry.
RESULTS: The results revealed that prolonging GT or increasing GBMF progressively transformed the gel microstructure from dense and continuous to loose and porous. Meanwhile, peak viscosity decreased by 29.85% and 29.23%, respectively. Storage modulus (G'), loss modulus (G″), hardness and elasticity exhibited a significant decrease, whereas free water content increased by 0.91% and 1.42%, respectively. Notably, excessive treatment (GT > 36 h, GBMF > 2%) led to over-deterioration of the gel network.
CONCLUSION: These findings indicate that GBMF modulates the gel properties of potato starch by disrupting the hydrogen-bond network and impeded the formation of double-helix structure within PS matrix, weakening the gel strength. This study provides a theoretical basis for designing starch-based gel foods with tunable textural attributes and enhanced structural stability. © 2026 Society of Chemical Industry.