Preparation and characterization of fish-derived protein gel as a potential dysphagia food: Co-mingling effects of inulin and konjac glucomannan mixtures.

Autor: Chen Q; State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China; Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China., Wu Y; Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Guangxi Colleges and Univerisities Key Laboratory Development and High-value Utilization of Buibu Gulf Seafood Resources, College of Food Engineering, Beibu Gulf University, Qinzhou, Guangxi 535000, China., Cao L; State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China., Zhao Y; Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China., Xiang H; Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China., Lin H; State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China. Electronic address: linhong@ouc.edu.cn., Wang Y; Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Guangxi Colleges and Univerisities Key Laboratory Development and High-value Utilization of Buibu Gulf Seafood Resources, College of Food Engineering, Beibu Gulf University, Qinzhou, Guangxi 535000, China. Electronic address: wangyueqi@scsfri.ac.cn.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Dec 01; Vol. 460 (Pt 3), pp. 140742. Date of Electronic Publication: 2024 Aug 03.
DOI: 10.1016/j.foodchem.2024.140742
Abstrakt: The study aimed to create a fish-derived protein gel with inulin/konjac glucomannan (KGM) mixture for dysphagia. The inulin/KGM complex improved the swallowing properties of myofibrillar protein (MP) emulsion gel. Interactions, physicochemical, and flavor properties were analyzed. Inulin/KGM mixture inhibited hydrophobic groups exposure, and maintained MP structure during thermal induction. Inulin/KGM-protein gels exhibited shear-thinning behavior, low deformation resistance and hardness. IDDSI test also indicated inulin/KGM gels is suitable for dysphagia. Inulin/KGM mixture improved flavor by increasing ethanol and 2-octen-ol while decreasing ichthyological substances such as hexanal and nonanal, enhancing the sensory experience of patients with dysphagia. An 8% inulin/KGM mixture effectively modulated mechanical, swallowing, and sensory properties of MP emulsion gels, offering insights for future marine-derived dysphagia foods development.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have influenced the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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