Protein gel with designed network and texture regulated via building blocks to study dysphagia diet classifications

Chen, Guangxue; Hu, Jinhua; Liang, Yongxue; Huang, Xueyao; Seah, Geok Leng; Li, Jin; Liu, Dingrong; Tan, Cheng

doi:10.1016/j.foodhyd.2023.108640

Cited by 13 publications

(2 citation statements)

References 38 publications

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“…The texture of protein gels could be regulated by changing the structure of the gel network. It could result in protein gels as a potential food for the elderly with OD [5].…”

Section: Introductionmentioning

confidence: 99%

“…Composite protein gels could present denser microstructures and different mechanical properties when compared with single protein gels [11][12][13][14][15]. Although the displacement of animal protein with plant protein could decrease the hardness of gels, it could be a good choice for developing products for the elderly with OD [5]. Plant proteins usually exhibit low solubility.…”

Section: Introductionmentioning

confidence: 99%

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Mechanical Properties, Microstructure, and In Vitro Digestion of Transglutaminase-Crosslinked Whey Protein and Potato Protein Hydrolysate Composite Gels

Zhang

Cheng

2023

Foods

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The production of animal protein usually leads to higher carbon emissions than that of plant protein. To reduce carbon emissions, the partial replacement of animal protein with plant protein has attracted extensive attention; however, little is known about using plant protein hydrolysates as a substitute. The potential application of 2 h-alcalase hydrolyzed potato protein hydrolysate (PPH) to displace whey protein isolate (WPI) during gel formation was demonstrated in this study. The effect of the ratios (8/5, 9/4, 10/3, 11/2, 12/1, and 13/0) of WPI to PPH on the mechanical properties, microstructure, and digestibility of composite WPI/PPH gels was investigated. Increasing the WPI ratio could improve the storage modulus (G′) and loss modulus (G″) of composite gels. The springiness of gels with the WPH/PPH ratio of 10/3 and 8/5 was 0.82 and 0.36 times higher than that of the control (WPH/PPH ratio of 13/0) (p < 0.05). In contrast, the hardness of the control samples was 1.82 and 2.38 times higher than that of gels with the WPH/PPH ratio of 10/3 and 8/5 (p < 0.05). According to the International Organization for Standardization of Dysphagia Diet (IDDSI) testing, the composite gels belonged to food level 4 in the IDDSI framework. This suggested that composite gels could be acceptable to people with swallowing difficulties. Confocal laser scanning microscopy and scanning electron microscopy images illustrated that composite gels with a higher ratio of PPH displayed thicker gel skeletons and porous networks in the matrix. The water-holding capacity and swelling ratio of gels with the WPH/PPH ratio of 8/5 decreased by 12.4% and 40.8% when compared with the control (p < 0.05). Analysis of the swelling rate with the power law model indicated that water diffusion in composite gels belonged to non-Fickian transport. The results of amino acid release suggested that PPH improved the digestion of composite gels during the intestinal stage. The free amino group content of gels with the WPH/PPH ratio of 8/5 increased by 29.5% compared with the control (p < 0.05). Our results suggested that replacing WPI with PPH at the ratio of 8/5 could be the optimal selection for composite gels. The findings indicated that PPH could be used as a substitute for whey protein to develop new products for different consumers. Composite gels could deliver nutrients such as vitamins and minerals to develop snack foods for elders and children.

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“…The texture of protein gels could be regulated by changing the structure of the gel network. It could result in protein gels as a potential food for the elderly with OD [5].…”

Section: Introductionmentioning

confidence: 99%