Complexation-driven 3D printable whey protein-lotus root composite gels for dysphagia foods

IF 10.7 1区化学 Q1 CHEMISTRY, APPLIED

Carbohydrate Polymers Pub Date : 2025-06-09 DOI:10.1016/j.carbpol.2025.123864

Jinfeng Wang , Xueyu Jiang , Houze Gan , Siyu Li , Kaidi Peng , Ying Sun , Ming Ma , Yang Yi

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Abstract

The development of customizable nutritional foods suitable for individuals with dysphagia remains a significant challenge. This study aimed to design a 3D-printed gel integration lotus root whole powder (WL) and whey protein (WP), tailored to meet the nutritional and textural needs of dysphagia people. Results showed that WP significantly improved the printability of lotus root gel (WLG). The 20 % WP formulation achieved optimal precision, with a base area of 407.77 ± 0.508 mm² and a height of 26.04 ± 0.031 mm, representing deviations of only 7.77 mm² and 1.04 mm from the designed model dimensions. Multi-scale characterization elucidated the printing mechanism, where WP improved the gel elasticity by reducing the starch molecular cross-linking and forming a microporous network that effectively enhanced moisture retention. Additionally, WP also induced α-helical to β-sheet transitions, strengthening the hydrogen bonding. Hydrophobic interactions promoted protein aggregation, while disulfide bonds facilitated covalent cross-linking, collectively forming a reinforced protein-starch matrix through multi-bond complexation. IDDSI testing confirmed the suitability of the lotus root whole powder/whey protein gel (WP-WLG) for dysphagia management. Furthermore, nutrient-fortified formulations demonstrated printing accuracy exceeding 93 %. The findings elucidate the gelation mechanism of WL-WP complex formation, offering a strategy for developing multi-nutrient, easy-to-swallow foods and a promising approach to personalized dysphagia nutrition.

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复合驱动的3D打印乳清蛋白藕复合凝胶，用于吞咽困难的食物

开发适合吞咽困难患者的可定制营养食品仍然是一个重大挑战。本研究旨在设计一种3d打印的藕全粉（WL）和乳清蛋白（WP）凝胶，以满足吞咽困难人群的营养和质地需求。结果表明，WP可显著提高藕凝胶（WLG）的打印性能。20% WP配方获得了最佳精度，基底面积为407.77±0.508 mm2，高度为26.04±0.031 mm，与设计模型尺寸的偏差仅为7.77 mm2和1.04 mm。多尺度表征阐明了打印机理，其中WP通过减少淀粉分子交联和形成微孔网络来提高凝胶弹性，有效地增强了保湿性。此外，WP还诱导了α-螺旋向β-片的转变，增强了氢键。疏水相互作用促进蛋白质聚集，二硫键促进共价交联，通过多键络合共同形成增强的蛋白质-淀粉基质。IDDSI测试证实了莲藕全粉/乳清蛋白凝胶（WP-WLG）对吞咽困难治疗的适宜性。此外，营养强化配方的打印精度超过93%。研究结果阐明了WL-WP复合物形成的凝胶机制，为开发多营养、易吞咽的食物提供了策略，并为个性化吞咽困难营养提供了有希望的方法。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Carbohydrate Polymers 化学-高分子科学

CiteScore

22.40

自引率

8.00%

发文量

1286

审稿时长

47 days

期刊介绍： Carbohydrate Polymers stands as a prominent journal in the glycoscience field, dedicated to exploring and harnessing the potential of polysaccharides with applications spanning bioenergy, bioplastics, biomaterials, biorefining, chemistry, drug delivery, food, health, nanotechnology, packaging, paper, pharmaceuticals, medicine, oil recovery, textiles, tissue engineering, wood, and various aspects of glycoscience. The journal emphasizes the central role of well-characterized carbohydrate polymers, highlighting their significance as the primary focus rather than a peripheral topic. Each paper must prominently feature at least one named carbohydrate polymer, evident in both citation and title, with a commitment to innovative research that advances scientific knowledge.