Regulating heat-induced fibrous whey protein-wheat starch composite emulsion gels as dysphagia food by preheating temperature: Insights from protein-starch interactions

文献类型： 外文期刊

第一作者： Wang, Zhiming

作者： Wang, Zhiming;Zeng, Jiarui;Deng, Yuanyuan;Zhou, Pengfei;Li, Ping;Zhao, Zhihao;Liu, Guang;Zhang, Mingwei;Wang, Zhiming;Zhang, Mingwei;Zhang, Mingwei

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关键词： Texture-modified; IDDSI test; Protein aggregates; Gel network structure; Starch digestibility

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：12.4； 五年影响因子：13.3 ）

ISSN： 0268-005X

年卷期： 2025 年 159 卷

页码：

收录情况： SCI

摘要： Heat-induced processes significantly affect the gel behavior of protein and starch, but the mechanism by which preheating temperature affects the quality characteristics of the gel is unclear. Herein, to explore the feasibility of developing texture-modified foods based on proteins, carbohydrates and lipids, the effects of preheating temperatures (40-80 C-degrees) on the texture and starch digestibility of fibrous whey protein (FWP)-wheat starch composite emulsion gels (CEGs) under two-step heating condition were investigated. The rheological and texture properties, protein-starch interactions and microstructure of CEGs were characterized. The results showed that preheating temperature synchronously regulated the texture and starch digestibility of heat-induced CEGs. When preheating temperature is below 60 degree celsius, two-step heated CEGs showed bicontinuous networks with harder texture, similar as one-step heated gels. While temperature exceeds 60 C-degrees, preheating altered FWP conformation and promoted protein-starch interactions, forming protein-starch complexes or protein aggregates. This changed protein distribution and disrupted bicontinuous network, forming more hydrophobic interaction, yielding a softtextured CEGs. In this case, SDS content increased and RS content decreased. Notably, two-step heating process with high preheating temperature (>60 degree celsius) is universal for softening fibrous whey protein-starch-based composite gels. This study enhances the understanding of traditional heat-induced protein-starch gelation processes and provides a simple and feasible method for developing texture-modified foods.

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