乳清蛋白纤维聚集体对乳清蛋白-小麦淀粉复合软凝胶吞咽性能和降解行为的影响。

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-09-18 DOI:10.1002/jsfa.70173

Zixiang Shen, Junyue Chai, Qing Wanyan, Yuanyuan Shan

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引用次数: 0

摘要

背景：虽然我们之前的研究表明，在85°C下合成5小时的乳清蛋白纤维聚集体（WPF）具有优越的淀粉降解抑制能力，但它们与乳清蛋白-小麦淀粉（WP-WS）复合凝胶体系的功能协同作用仍未得到充分研究。本研究旨在评估WPF对WPF - ws凝胶中吞咽相关流变学和淀粉降解机制的剂量依赖性影响。结果：在国际吞咽困难饮食标准化倡议（IDDSI）框架下设计了一个吞咽困难食物系统模型，采用顺序优化方法：初始筛选WP/WS质量比（总固体含量10%），然后添加WPF （0-20% w/w）。流变学分析表明，当总固体含量为10%、WP/WS比为9:1时，凝胶的粘度、储存模量（G′）和损失模量（G″）均达到IDDSI 6级。随后加入WPF后，粘弹性增强151%，G'final = 786.4 Pa，屈服应力降低46.12%(57.75，而对照组为107.19 Pa)，蠕变恢复率降低19.4倍（γe/γv = 0.20，而对照组为3.84）。此外，在14天的储存时间内，WPF提高了12.82%的保水能力，增强了凝胶的硬度和弹性，减少了28.97%的淀粉退化(P)。这为设计具有延迟退化和调节流变特性的吞咽障碍友好型食品提供了理论和技术基础。©2025化学工业协会。

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Effect of whey protein fibrous aggregates on swallowing properties and retrogradation behavior of whey protein-wheat starch composite soft gel.

Background: While our previous investigation established that whey protein fibrillar aggregates (WPF) synthesized at 85 °C for 5 h demonstrate superior starch retrogradation inhibition capabilities, their functional synergy with whey protein-wheat starch (WP-WS) composite gel systems remains underexplored. This study aimed to assess the dose-dependent effects of WPF on swallowing-related rheology and starch retrogradation mechanisms in WP-WS gels.

Results: A model dysphagia food system was engineered under the International Dysphagia Diet Standardization Initiative (IDDSI) framework, employing a sequential optimization approach: initial screening of WP/WS mass ratios (10% total solids) followed by WPF supplementation (0-20% w/w). Rheological analysis revealed that gels with 10% total solids and a WP/WS ratio of 9:1 exhibited optimal viscosity, storage modulus (G') and loss modulus (G″), meeting IDDSI Level 6. Subsequent WPF incorporation induced 151% viscoelastic enhancement with G'_final = 786.4 Pa, 46.12% yield stress reduction (57.75 versus 107.19 Pa in controls) and 19.4-fold decrease in creep recovery rate (γ_e/γ_v = 0.20 versus 3.84). Additionally, WPF elevated water-holding capacity by 12.82%, enhanced gel hardness and elasticity and reduced starch retrogradation by 28.97% over14 days of storage (P < 0.05). Structural analyses indicated that WPF modified hydrogen bonding interactions and protein secondary structure, decreasing β-turn content while increasing α-helix and random coil configurations. Fourier transform infrared deconvolution revealed WPF-mediated hydrogen bond redistribution, correlating with enhanced water immobilization and delayed amylopectin reassociation.

Conclusion: WPF enhances the swallowing safety/textural stability of WP-WS gels. It offers a theoretical and technical foundation for designing dysphagia-friendly foods with delayed retrogradation and regulated rheological properties. © 2025 Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

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