Glycation-induced gel and digestive properties for 3D printing and conventional gels of myofibrillar protein from oyster (Crassostrea gigas).

Glycation has great potential to enhance protein gel properties. The purpose was to investigate the glycation of oyster myofibrillar protein (MP) with monosaccharides (glucose [Glu]) and oligosaccharides (dextran 5 [Dex5]) combined with scallop columns for 3D printing and conventional gels to elucidate the differences in gel properties (texture characteristics, water-holding capacity, cooking yield, cooking loss, thermal characteristic, and water distribution) and digestive properties (in vitro digestibility, degree of hydrolysis, and molecular weight distribution) between the two gels. The results demonstrated that Glu-modified oyster MP had the best gel and digestive properties. The digestibility in vitro of MP-Glu modified 3D printing and conventional gels increased by 17.1% and 11.88%, while the degree of hydrolysis increased by 12.19% and 10.62%, respectively. Hydrogen and disulfide bonds were determined to be the main intermolecular forces maintaining the protein gels, and all prepared gels conformed to the transitional foods in the International Dysphagia Diet Standardization Initiative (IDDSI). In vitro digestibility was significantly positively correlated with gel hardness, degree of hydrolysis, L*, ΔE*, WHC and cooking loss. This study could fully utilize the potential advantages of glycation modification and 3D printing technology, aiming to provide theoretical support for the development of shellfish 3D printing products with personalized needs for people with dysphagia.