Potentially texture-modified food for dysphagia: Impact of Polygonatum sibiricum polysaccharide addition on gelling properties, microstructure and digestibility of bovine tendon collagen-cassava starch composite gels

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED Food Hydrocolloids Pub Date : 2025-07-01 Epub Date: 2025-01-31 DOI:10.1016/j.foodhyd.2025.111164

Yuhong Lin, Zhuo Wang, Chaoxue Shi, Ling Han, Qunli Yu

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Abstract

Dysphagia is a prevalent condition among the elder individuals; as the population ages, the demand for dysphagia diets increases. This study aimed to evaluate the effects of Polygonatum sibiricum polysaccharide (PSP) on the water-holding, rheological, textural, structure, and in vitro digestibility properties of bovine tendon collagen (BTC)-cassava starch (CS) composite gel system, and their potential mechanism. Results showed that ternary composite gel system had higher water-holding capacity, anti-strain capacity, modulus, and hardness, while lower adhesion compared to control gel. Gels containing 0.1–0.3% PSP were categorized as IDDSI Level-5 (crumbly and wet), while 0.4% PSP was Level-6 (soft and crunchy). Secondary structure analysis demonstrated that PSP changed the ordered structures and hydrogen bonds played an important role. From a microstructural perspective, BTC-CS-PSP composite gels had a finer structure with smaller pore size. In vitro digestion demonstrated that PSP enhanced the disintegration resistance of starch and reduced its digestibility from 58.76% to 55.83%. Furthermore, PSP significantly decreased the rapidly digestible starch and increased the resistant starch. Mechanistically, PSP was crosslinked with starch through hydrogen bonding, altering the starch structure, subsequently influenced the formation of gel network. These results indicated PSP can modify the gelling and functional properties of the collagen-starch composite systems to meet the different demand of dysphagia patients.

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用于吞咽困难的潜在质地改性食品：黄精多糖添加对牛腱胶原-木薯淀粉复合凝胶的凝胶性能、微观结构和消化率的影响

吞咽困难在老年人中很普遍；随着人口老龄化，对吞咽困难饮食的需求也在增加。本研究旨在探讨黄精多糖（PSP）对牛腱胶原(BTC)-木薯淀粉（CS）复合凝胶体系持水性、流变性、质构、结构和体外消化性能的影响及其可能的机制。结果表明，与对照凝胶相比，三元复合凝胶体系具有更高的持水能力、抗应变能力、模量和硬度，但附着力较低。含有0.1-0.3% PSP的凝胶被分类为IDDSI 5级（易碎和潮湿），而0.4% PSP被分类为6级（柔软和脆）。二级结构分析表明，PSP改变了分子的有序结构，氢键在其中起了重要作用。从微观结构上看，BTC-CS-PSP复合凝胶具有更细的结构和更小的孔径。体外消化实验表明，PSP提高了淀粉的抗崩解能力，并将淀粉的消化率从58.76%降低到55.83%。此外，PSP显著降低了快速消化淀粉，增加了抗性淀粉。机理上，PSP通过氢键与淀粉交联，改变淀粉结构，进而影响凝胶网络的形成。这些结果表明，PSP可以改变胶原-淀粉复合体系的胶凝和功能特性，以满足吞咽困难患者的不同需求。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.