High-Protein Foods for Dysphagia: Manipulation of Mechanical and Microstructural Properties of Whey Protein Gels Using De-Structured Starch and Salts

Abstract

This study focuses on understanding the effect of ionic strength on the mechanical and microstructural properties of novel composite gels containing 13% whey protein isolate (WPI) and 4% de-structured waxy potato starch (DWPS). The DWPS is a physically modified waxy potato starch treated at 140 °C for 30 min under constant shear. Thermodynamic incompatibility between WPI and DWPS was observed upon the addition of NaCl (~75 mM) or CaCl2 (10–75 mM). The combined effects of such thermodynamic incompatibility with the changes in protein connectivity induced by varied ionic strength led to the formation of distinctive gel structures (inhomogeneous self-supporting gels with a liquid centre and weak gels with paste-like consistency) that were different from thermodynamic compatible homogeneous self-supporting gels (pure WPI and WPI + maltodextrin gels). At ≥250 mM NaCl, instead of a paste-like texture, a recovered soft and creamy self-supporting gel structure was observed when using DWPS. The ability to generate a range of textures in WPI gelation-based foods by using DWPS under different ionic conditions, is a feasible strategy for formulating high-protein foods for dysphagia—aimed to be either thickened fluids or soft solids. Additionally, this acquired knowledge is also relevant when formulating food gels for 3-D printing.

Physical and culinary analysis of long gluten-free extruded pasta based on high protein quinoa flour

“…Thus, an increase in concentration of dough favors bread staling (Tolstoguzov, 2003b;Ribotta and Rosell, 2010). This behavior may be due to an increase in mass concentration (Ang et al, 2022).…”

“…Formulations 4 and 8 have lower HHP content and similar HHPD content. These last three observations indicate that the adsorption behavior of adequately distributed biopolymers is considered as multiple blends, in which all the individual macromolecular components compete for adsorption on the surface, that, under thermodynamic equilibrium conditions, high affinity compounds are preferentially adsorbed over low affinity compounds (de Gennes, 1980;Stuart et al, 1980;Tolstoguzov, 2003b;Zhou et al, 2021;Ang et al, 2022). However, at concentrations well below surface saturation, molecules find an available adsorption site on the surface, i.e., as the two-phase system becomes saturated, molecules with high affinity adsorb more extensively, while molecules with low affinity adsorb less efficiently and move toward the more liquid phase.…”

3D/4D printed super reconstructed foods: Characteristics, research progress, and prospects

“…Some progress has been made in recent years on foods for patients with dysphagia by improving 3D/4D printing and optimizing formulations. One of the key methods for giving 3D printed items with easy‐to‐swallow qualities is by adding hydrocolloids to printing inks, such as ĸ‐carrageenan, gellan gum, and whey protein gels (Ang et al., 2022; Bitencourt et al., 2023; Hou et al., 2023). Apart from the texture characteristic for patients with dysphagia, complex structured foods with interesting attributes, nutritional functions, and multi‐component combinations could provide them more enjoyment and selectivity.…”

The Influence of Lyophilization Pretreatment and Whey Content on Whey and Gelatin-Based Hydrogels

“…However, their lack of stability in moist environments necessitates the use of crosslinking agents to immobilize hydrophilic segments on protein chains, enhancing their stability [8][9][10]. Crosslinking with metal salts [11][12][13][14] determines the improvement in hydrogel stability in aqueous environments. Using copper compounds Gels 2024, 10, 229 2 of 13 for crosslinking has emerged as a preferred method due to the copper's compatibility and cost-effectiveness.…”