Rheological properties of stirred-type yogurt containing pea protein regulated by welan gum: Implications for dysphagia-targeted medical foods

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-04-09 DOI:10.1016/j.foodhyd.2025.111435

Yalong Guo , Ziyu Zhou , Qingyu Liao , Huimin Ren , Yixin Wang , Aiqin Ma , Hongbin Zhang

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Abstract

This study examines the role of Welan gum in modulating the textural properties and stability of pea protein-based stirred yogurt gels, utilizing this system as a model for particle gels. Additionally, the potential of Welan gum as a functional ingredient in dysphagia-specific medical foods is explored. Various concentrations of Welan gum (0.25–1.0 ‰) were incorporated into the yogurt formulation, leading to significant enhancements in the physical stability of the particle gel. A minimal addition of Welan gum and slight adjustments in polysaccharide concentration were sufficient to effectively regulate the textural and rheological properties of the yogurt. Specifically, Welan gum increased the viscosity, hardness, cohesiveness, and adhesiveness of the yogurt. All samples exhibited typical thixotropic yield stress behavior, with Welan gum-containing yogurts demonstrating enhanced viscosity, storage modulus, thixotropy, and yield stress, along with the occurrence of secondary yield stress. Microscopic observations revealed that the stirred yogurt gel network was formed by aggregated protein gel particles, with Welan gum distributed in the serum phase, where it interacted electrostatically with the protein particles to strengthen the gel's texture. Overall, the incorporation of Welan gum resulted in increased viscosity, cohesiveness, and yield stress, which could help reduce the risk of aspiration during swallowing. These findings suggest that Welan gum has significant potential as a functional ingredient in dysphagia-specific medical foods, addressing both the safety and nutritional needs of dysphagia patients.

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由welan胶调节的含有豌豆蛋白的搅拌型酸奶的流变学特性：对针对吞咽困难的医疗食品的影响

本研究探讨了 Welan 胶在调节基于豌豆蛋白的搅拌酸奶凝胶的质地特性和稳定性方面的作用，并将该系统用作颗粒凝胶的模型。此外，研究还探讨了 Welan 胶作为吞咽困难专用医用食品功能成分的潜力。在酸奶配方中加入不同浓度的 Welan 胶（0.25-1.0 ‰），可显著提高颗粒凝胶的物理稳定性。微量添加韦兰胶和略微调整多糖浓度就足以有效调节酸奶的质地和流变特性。具体来说，Welan 胶提高了酸奶的粘度、硬度、内聚性和粘附性。所有样品都表现出典型的触变屈服应力行为，含 Welan 胶的酸奶粘度、储存模量、触变性和屈服应力都有所提高，同时还出现了二次屈服应力。显微镜观察显示，搅拌酸奶凝胶网络是由聚集的蛋白质凝胶颗粒形成的，Welan 胶分布在血清相中，与蛋白质颗粒发生静电作用，从而增强了凝胶的质地。总之，Welan 树胶的加入增加了粘度、凝聚力和屈服应力，有助于降低吞咽过程中的吸入风险。这些研究结果表明，Welan 胶作为吞咽困难专用医用食品的功能性成分具有巨大潜力，可满足吞咽困难患者的安全和营养需求。

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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.