Network construction and swallowing adaptability of corn starch-fish skin collagen peptides composite gels: roles of starch concentration and amylose content.

This study investigated how starch concentration and amylose-associated matrix characteristics influenced the structure, texture, and swallowing suitability of fish skin collagen peptide (FS)-corn starch composite gels. Starch concentration primarily governed network densification and mechanical strength, whereas amylose content regulated amylose leaching and retrogradation. Waxy starch failed to form self-supporting gels, whereas the highest-amylose systems showed limited pasting. Increasing starch concentration enhanced water-holding capacity, restricted water mobility, and compacted the gel network. Relative to the corresponding starch-only systems, formulations containing 4% FS exhibited higher bound-water fractions and lower adhesiveness at the starch concentrations (4-8%, w/w). At higher starch concentrations or in the medium-amylose system, FS-containing formulations showed more heterogeneous hydrogen-bonding networks and reduced gel stability. International Dysphagia Diet Standardisation Initiative tests showed that FS-CS-8% best met Level 5 criteria, whereas high-solid or high-amylose systems exhibited excessive adhesiveness and brittleness. These findings provide guidance for designing dysphagia foods.