Article record

微波加热与磷酸氢钙协同抑制长期淀粉回生：面向吞咽困难凝胶的分子机制与质构稳定性

Synergistic inhibition of long-term starch retrogradation by microwave heating and calcium hydrogen phosphate: Molecular mechanisms and texture stability for dysphagia-oriented gels.

基础研究咽喉科IF 8.7Q1

文献信息

PMID	42963023
原文	在 PubMed 查看原文 ↗
发表日期	2026
作者	Mengdi Cai 查看其他 7 位作者 Ruihan Huang；Yu Zhang；Kai Huang；Sen Li；Hongdong Song；Xiao Guan；Hongwei Cao
作者单位	School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China. 查看其他 3 条单位信息 Institute for Agro-food Standards and Testing Technology, Laboratory of Quality and Safety Risk Assessment for Agro-products (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, 1000 Jingqi Road, Shanghai, 201403, PR China.；School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai, PR China.；School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai, PR China. Electronic address: chwei@usst.edu.cn.
期刊	International journal of biological macromolecules
SCI 分区	Q1
IF	8.7
研究类型	基础研究 · 基础／转化
所属专科	咽喉科

中文摘要

本研究阐明了加热方式和钙盐类型对淀粉基凝胶回生行为及其分子机制的调控作用。微波加热（MW）降低了凝胶的再结晶速率和回生倾向，显著抑制了冷藏期间的结构致密化和回生诱导的硬化。在所测试的钙盐中，与碳酸钙（CC）相比，磷酸氢钙（CHP）表现出更优的长期回生抑制作用。在水浴加热（WB）条件下，CC的加入提高了凝胶回生过程中的稠度系数。经过长时间回生后，CC-40的淀粉基质发生塌陷并丧失包封油滴的能力，导致严重的液滴聚并和聚集。相比之下，冷藏14 d后，MW CHP-40的硬度和回生程度分别降低了33.29%和19.89%。同时，固定水向自由水的迁移受到抑制，使凝胶能够持续符合国际吞咽困难饮食标准化倡议（IDDSI）第5级标准。这种均匀致密的网络赋予了更优的乳液稳定性，有效防止油滴聚并和相分离。光谱分析表明，Ca2+与淀粉羟基配位，从而破坏了氢键网络的重建。这种配位作用降低了短程有序度和相对结晶度，同时使480 cm-1处特征峰的半高全宽变宽。总体而言，将MW与CHP添加相结合，为维持淀粉基凝胶的质构稳定性和吞咽安全性提供了一种有效途径。

英文摘要

This study elucidated the regulatory effects of heating methods and calcium salt types on the retrogradation behavior and underlying molecular mechanisms of starch-based gels. Microwave heating (MW) decreased the recrystallization rate and retrogradation propensity of the gels, significantly suppressing structural densification and retrogradation-induced hardening during refrigerated storage. Among the tested calcium salts, calcium hydrogen phosphate (CHP) exhibited superior long-term retrogradation inhibition compared with calcium carbonate (CC). Under water bath heating (WB), the incorporation of CC increased the consistency coefficient of the gels during retrogradation. Following extended retrogradation, the starch matrix of CC-40 collapsed and lost its capacity to entrap oil droplets, resulting in severe droplet coalescence and aggregation. In contrast, after 14 d of refrigeration, the hardness and degree of retrogradation of the MW CHP-40 decreased by 33.29% and 19.89%, respectively. Concurrently, the migration of immobilized water to free water was inhibited, allowing the gel to consistently meet International Dysphagia Diet Standardisation Initiative (IDDSI) Level 5 standards. This uniform, dense network conferred superior emulsion stability, effectively preventing oil droplet coalescence and phase separation. Spectroscopic analysis revealed that Ca2+ coordinated with starch hydroxyl groups, thereby disrupting the reconstruction of the hydrogen-bonding network. This coordination reduced both short-range order and relative crystallinity while broadening the full width at half maximum of the characteristic peak at 480 cm-1. Overall, combining MW with CHP incorporation offers an effective approach for maintaining the textural stability and swallowing safety of starch-based gels.