Preparation and characterization of fish-derived protein gel as a potential dysphagia food: Co-mingling effects of inulin and konjac glucomannan mixtures
文献类型： 外文期刊
作者： Chen, Qian 1 ; Wu, Yanyan 2 ; Cao, Limin 1 ; Zhao, Yongqiang 2 ; Xiang, Huan 2 ; Lin, Hong 1 ; Wang, Yueqi 2 ;
作者机构： 1.Ocean Univ China, Coll Food Sci & Engn, State Key Lab Marine Food Proc & Safety Control, Qingdao 266003, Shandong, Peoples R China
2.South China Fisheries Res Inst, Chinese Acad Fishery Sci, Natl R&D Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc,Minist Agr & Rural Affairs, Guangzhou 510300, Peoples R China
3.Beibu Gulf Univ, Coll Food Engn, Guangxi Coll & Univ Key Lab Dev & High value Utili, Qinzhou 535000, Guangxi, Peoples R China
关键词： Marine protein; Inulin/Konjac Glucomannan; Swallowing properties; Dysphagia
期刊名称：FOOD CHEMISTRY （ 影响因子：8.5； 五年影响因子：8.2 ）
ISSN： 0308-8146
年卷期： 2024 年 460 卷
页码：
收录情况： SCI
摘要： 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.
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