碱浓度和温度调控下用于吞咽困难饮食的铁皮石斛多糖-火麻仁蛋白凝胶的结构与功能特性
Structure and functional properties of Dendrobium officinale polysaccharide-hemp seed protein gels for dysphagia diets as regulated by alkali concentration and temperature.
文献信息
| PMID | 42859001 |
|---|---|
| 原文 | 在 PubMed 查看原文 ↗ |
| 发表日期 | 2026 |
| 作者 | Tingting Ding |
| 作者单位 | Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Laboratory of Quality and Safety Risk Assessment on Agro-products Processing, Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing, China. |
| 期刊 | Food research international (Ottawa, Ont.) |
| SCI 分区 | Q1 |
| IF | 9.6 |
| 研究类型 | 基础研究 · 基础／转化 |
| 所属专科 | 咽喉科 |
中文摘要
背景： 吞咽困难在老年人中非常普遍，并增加营养不良、脱水和吸入性肺炎的风险，凸显了对安全且营养充足质地改良食品的需求。多糖-蛋白凝胶是此用途的有前景候选物，但精确控制其流变学特性和结构稳定性仍具挑战性。方法：在此，我们系统研究了碱浓度（Na2CO3，0.5-2.5%，w/v）和热处理（25-85 °C）如何调控用于吞咽困难导向食品的铁皮石斛多糖-火麻仁蛋白（DOP-HSP）凝胶的凝胶化、结构和功能性能。结果：在测试条件中，1.5% Na2CO3和55 °C被确定为最有利处理，表现为1.5% Na2CO3时最高持水性（75.25 ± 2.63%）以及55 °C后硬度从46.04 ± 1.32 g增加至65.71 ± 1.47 g。所有凝胶均属于国际吞咽困难饮食标准化倡议（IDDSI）5级，并在25-100 mg/mL时维持Caco-2细胞活力高于90%，表明其潜在适用于吞咽困难导向食品且具有良好初步细胞相容性。适度碱处理和加热可能促进HSP解折叠和DOP结构修饰，增强二硫键、氢键和疏水相互作用。这些变化导致凝胶结构更致密、稳定性和抗氧化活性改善，并改变体外消化性。相比之下，过量碱或热处理削弱分子间相互作用并损害网络完整性。结论：总体而言，本研究阐明了DOP-HSP凝胶中加工条件、凝胶网络组织和功能性能之间的关系，为吞咽困难管理的植物基质地改良食品的合理设计提供指导。
英文摘要
Dysphagia is highly prevalent among older adults and increases the risks of malnutrition, dehydration, and aspiration pneumonia, highlighting the need for safe and nutritionally adequate texture-modified foods. Polysaccharide-protein gels are promising candidates for this purpose, but precise control of their rheological properties and structural stability remains challenging. Here, we systematically investigated how alkali concentration (Na2CO3, 0.5-2.5%, w/v) and thermal treatment (25-85 °C) regulate the gelation, structure, and functional performance of Dendrobium officinale polysaccharide-hemp seed protein (DOP-HSP) gels for dysphagia-oriented foods. Among the tested conditions, 1.5% Na2CO3 and 55 °C were identified as the most favorable treatment, as indicated by the highest water-holding capacity at 1.5% Na2CO3 (75.25 ± 2.63%) and an increase in hardness from 46.04 ± 1.32 g to 65.71 ± 1.47 g after 55 °C. All gels belonged to the international dysphagia diet standardisation initiative (IDDSI) level 5 and maintained Caco-2 cell viability above 90% at 25-100 mg/mL, indicating their potential suitability for dysphagia-oriented foods and favorable preliminary cytocompatibility. Moderate alkali treatment and heating likely promoted HSP unfolding and structural modification of DOP, strengthening disulfide bonding, hydrogen bonding, and hydrophobic interactions. These changes resulted in denser gel structures, improved stability and antioxidant activity, and altered in vitro digestibility. By contrast, excessive alkali or thermal treatment weakened intermolecular interactions and impaired network integrity. Overall, this study clarifies the relationships among processing conditions, gel network organization, and functional performance in DOP-HSP gels, guiding the rational design of plant-based texture-modified foods for dysphagia management.