The synergistic gelation of novel Bletilla striata polysaccharide with hyaluronic acid: Characterization, rheology.

Bletilla striata polysaccharide (BSP) has attracted considerable interest due to its diverse biological activities. In this research, a novel low-molecular-weight water-soluble polysaccharide (BSP-182) was isolated and purified from Bletilla striata tubers, and its structure was characterized. The findings indicated that BSP-182 is predominantly composed of β-1,4-linked glucose (Glc) and β-1,4-linked mannose (Man) in a molar ratio of approximately 7.8:2.2. Additionally, hyaluronic acid (HA)/BSP-182 hydrogels were synthesized, and their physicochemical properties and structure were examined. Rheological analysis revealed that HA and BSP-182 form hydrogels via hydrogen bonding, with concentration-dependent enhancements in rheological properties, textural attributes, and thermal stability. The hydrogels displayed significant shear-thinning behavior and viscoelasticity, which are beneficial for food processing and texture modification, especially in the development of easy-to-swallow foods. This research offers valuable insights for the development of innovative BSP-based hydrogels for dysphagia management.