玉米淀粉-鱼皮胶原蛋白肽复合凝胶的网络构建与吞咽适应性：淀粉浓度和直链淀粉含量的作用
Network construction and swallowing adaptability of corn starch-fish skin collagen peptides composite gels: roles of starch concentration and amylose content.
文献信息
| PMID | 42715729 |
|---|---|
| 原文 | 在 PubMed 查看原文 ↗ |
| 发表日期 | 2026 |
| 作者 | Xiaofan Lv |
| 作者单位 | College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China. |
| 期刊 | Food chemistry |
| SCI 分区 | Q1 |
| IF | 10.5 |
| 研究类型 | 基础研究 · 基础／转化 |
| 所属专科 | 咽喉科 |
中文摘要
本研究探讨了淀粉浓度及直链淀粉相关基质特性如何影响鱼皮胶原蛋白肽（FS）-玉米淀粉复合凝胶的结构、质构和吞咽适宜性。淀粉浓度主要调控网络致密化和机械强度，而直链淀粉含量则调节直链淀粉的浸出和回生。蜡质淀粉无法形成自支撑凝胶，而直链淀粉含量最高的体系则表现出有限的糊化。增加淀粉浓度可增强持水能力、限制水分流动性并使凝胶网络更致密。相对于相应的纯淀粉体系，含4% FS的配方在淀粉浓度（4-8%，w/w）下表现出更高的结合水比例和更低的黏附性。在较高淀粉浓度或中等直链淀粉体系中，含FS的配方显示出更不均匀的氢键网络和降低的凝胶稳定性。国际吞咽障碍饮食标准化倡议测试表明，FS-CS-8%最符合第5级标准，而高固形物或高直链淀粉体系则表现出过度的黏附性和脆性。这些发现为设计吞咽障碍食品提供了指导。
英文摘要
This study investigated how starch concentration and amylose-associated matrix characteristics influenced the structure, texture, and swallowing suitability of fish skin collagen peptide (FS)-corn starch composite gels. Starch concentration primarily governed network densification and mechanical strength, whereas amylose content regulated amylose leaching and retrogradation. Waxy starch failed to form self-supporting gels, whereas the highest-amylose systems showed limited pasting. Increasing starch concentration enhanced water-holding capacity, restricted water mobility, and compacted the gel network. Relative to the corresponding starch-only systems, formulations containing 4% FS exhibited higher bound-water fractions and lower adhesiveness at the starch concentrations (4-8%, w/w). At higher starch concentrations or in the medium-amylose system, FS-containing formulations showed more heterogeneous hydrogen-bonding networks and reduced gel stability. International Dysphagia Diet Standardisation Initiative tests showed that FS-CS-8% best met Level 5 criteria, whereas high-solid or high-amylose systems exhibited excessive adhesiveness and brittleness. These findings provide guidance for designing dysphagia foods.