Alkali-induced Dendrobium officinale polysaccharide-hemp seed protein gels: Insight into structure, molecular interaction mechanisms, and potential as dysphagia food.

The growing elderly population has heightened the demand for safe, nutritious foods for individuals with dysphagia. This study aimed to develop and characterize a novel alkali-induced gel system based on Dendrobium officinale polysaccharide (DOP) and hemp seed protein (HSP) for potential use in dysphagia-friendly formulations. A series of DOP-HSP gels (1.0-3.0 % DOP, w/v) were prepared, and their physicochemical properties, functional performance, and biocompatibility were systematically evaluated. The results demonstrated that increasing DOP content significantly enhanced the gel's water-holding capacity, mechanical strength, viscoelasticity, stability, and network uniformity. International Dysphagia Diet Standardization Initiative testing confirmed Level 5 for gels containing 1.0-2.5 % DOP, and Level 6 for 3.0 % DOP, meeting texture safety criteria for dysphagia care. Structural analysis revealed that DOP induced conformational changes in HSP, while mechanistic investigations indicated that disulfide bonding primarily contributed to the stabilization of the gel network. The 2.5 % DOP gel maximized antioxidant activity while reducing digestibility compared to pure HSP. Additionally, the excellent biocompatibility of the gels was confirmed by cytotoxicity assessment in Caco-2 cells. Collectively, these findings indicated that DOP content can effectively modulate gel texture and functionality, offering a viable approach for designing tailored food formulations for dysphagia.