Journal of the science of food and agriculture · 2025
Effect of whey protein fibrous aggregates on swallowing properties and retrogradation behavior of whey protein-wheat starch composite soft gel.
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Shen Zixiang, Chai Junyue, Wanyan Qing, Shan Yuanyuan
Аннотация
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 (γe/γv = 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.
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 (γe/γv = 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.