Construction of scallop male gonad hydrolysates/soy protein isolates binary gels as potential dysphagia food: From nonlinear rheological properties to microstructure

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-01-06 DOI:10.1016/j.foodhyd.2025.111058

Jianan Yan , Zhujun Zhang , Jiacheng Liu , Yinan Du , Ce Wang , Bin Lai , Xinyu Jiang , Haitao Wu

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引用次数: 0

Abstract

The synergetic composite scallop (Patinopecten yessoensis) male gonad hydrolysates (SMGHs)/soy protein isolates (SPIs) gels were fabricated at a total biopolymer content of 100 mg/mL with various blending ratios (8:2, 6:4 and 4:6). The optimal synergistic gelation between SMGHs and SPIs was obtained at 6:4, with G′ enhancement folds of 1.6 and 2.3 in comparison with those of SMGHs and SPIs, respectively. SMGHs/SPIs gels exhibited weak strain overshoot behavior coupled with intracycle strain-stiffening and intracycle shear thinning properties and showed the best structural stabilization ability under large deformation at 6:4 according to nonlinear rheological property analysis. Additionally, the highest proportion of bound water was obtained at 6:4 that increased by 5.3 times than that of SMGHs, supporting the highest gel elasticity at 6:4. Correspondingly, SMGHs/SPIs gels showed the most homogeneous network with the smallest pores at 6:4, with vessels percentage area, total number of junctions, and total vessels length increasing by 1.1–2.7 folds and lacunarity decreasing by 25%–53% compared with those of the controls. Moreover, the strengthened hydrogen bonds and electrostatic effects between SMGHs and SPIs was reflected by blue and red shift of O–H combined with N–H groups, amide I and II bands. The hydrophobic interactions are the dominant forces in SMGHs/SPIs composite gels. The combination between SMGHs and SPIs prompted the formation of soft gels and SMGHs/SPIs gels (8:2 and 6:4) would be classified as level 5 (moist and minced) foods according to International Dysphagia Diet Standardization Initiative (IDDSI). These results give feasible guide for the fabrication of marine-derived soft gel-type foods for people with dysphagia.

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.