波斯胶和超声处理修饰的豌豆分离蛋白作为吞咽困难导向的速食米粥增稠剂
Pea protein isolate modified by Persian gum and ultrasound treatment as a thickening agent for dysphagia-oriented instant rice porridge.
文献信息
| PMID | 42805132 |
|---|---|
| 原文 | 在 PubMed 查看原文 ↗ |
| 发表日期 | 2026 |
| 作者 | Yasamin Damroudi |
| 作者单位 | Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran. |
| 期刊 | Ultrasonics sonochemistry |
| SCI 分区 | Q1 |
| IF | 10.2 |
| 研究类型 | 基础研究 · 基础／转化 |
| 所属专科 | 咽喉科 |
中文摘要
在本研究中，采用两种策略对豌豆分离蛋白（PPI）进行修饰： 与波斯胶复合以及超声处理。以4:1和2:1的质量比制备豌豆分离蛋白-波斯胶复合物（PPI-PG），并通过将PPI分散体在两种功率水平（100和300 W）下超声处理10和20分钟获得超声处理的豌豆分离蛋白（UPPIs）。对修饰后的PPIs（MPPIs）的结构和功能特性进行了表征，随后评估了它们在速食米粥（IRP）中作为吞咽困难管理功能性增稠剂的潜力。两种修饰均增加了PPI的溶解度和表面电荷，并改变了其持水能力（WHC）。PPI-PG复合物表现出较大的粒径，而UPPIs则显示出减小的粒径。然而，在300 W下长时间超声处理20分钟对这些特性产生了不利影响。FTIR光谱还揭示了MPPIs二级结构的变化。含有MPPIs的IRPs比用天然PPI制备的粥表现出更高的WHC以及增强的流变学和质构特性。与PPI-PG复合物相比，UPPIs导致重构IRPs的WHC和质构特性有更大的增加。SEM进一步显示，UPPI增稠的粥中具有更结构化的3D网络。根据国际吞咽困难饮食标准化倡议（IDDSI）测试，含有在100 W下处理10和20分钟的UPPI的粥符合Level 4的要求，并表现出最佳的感官特性。这些发现突出了MPPIs，特别是UPPIs，作为质地改良IRPs中有效增稠剂用于吞咽困难个体的潜力。
英文摘要
In this study, pea protein isolate (PPI) was modified using two strategies: complexation with Persian gum and ultrasound treatment. Pea protein isolate-Persian gum complexes (PPI-PG) were prepared at mass ratios of 4:1 and 2:1, and ultrasound-treated pea protein isolates (UPPIs) were obtained by subjecting PPI dispersions to ultrasound treatment at two power levels (100 and 300 W) for 10 and 20 min. The structural and functional properties of the modified PPIs (MPPIs) were characterized, followed by evaluation of their potential as functional thickening agents in instant rice porridge (IRP) for dysphagia management. Both modifications increased the solubility and surface charge of PPI and altered its water-holding capacity (WHC). PPI-PG complexes exhibited larger particle sizes, whereas UPPIs showed reduced particle sizes. However, prolonged ultrasound treatment at 300 W for 20 min adversely affected these properties. FTIR spectroscopy also revealed changes in the secondary structure of the MPPIs. IRPs containing MPPIs exhibited higher WHC and enhanced rheological and textural properties than porridges prepared with native PPI. Compared with PPI-PG complexes, UPPIs led to greater increases in WHC and textural properties of the reconstituted IRPs. SEM further revealed a more structured 3D network in UPPI-thickened porridges. Based on International Dysphagia Diet Standardisation Initiative (IDDSI) tests, porridges containing UPPI treated at 100 W for 10 and 20 min met the requirements for Level 4 and exhibited the best sensory characteristics. These findings highlight the potential of MPPIs, particularly UPPIs, as effective thickening agents in texture-modified IRPs for individuals with dysphagia.