pH偏移改性白虾（凡纳滨对虾）粉增强与κ-卡拉胶的共凝胶化及吞咽功能
pH-shifting modification of white shrimp (Penaeus vannamei) powder enhances co-gelation with κ-carrageenan and swallowing functionality.
文献信息
| PMID | 42967730 |
|---|---|
| 原文 | 在 PubMed 查看原文 ↗ |
| 发表日期 | 2026 |
| 作者 | Yingrui Wang |
| 作者单位 | SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Key Laboratory of Aquatic Product Processing and Quality Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR 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
吞咽困难常伴随咳嗽、窒息及吞咽过程中食团输送受损，这凸显了开发具有合适流变学特性并提高吞咽安全性的质地改良食品的重要性。本研究系统考察了pH偏移虾粉（SP-pH）与κ-卡拉胶（κ-car）之间的共凝胶化及吞咽特性的影响。经pH偏移处理后，聚集的SP在水中均匀分散，粒径减小54.2%，表面疏水性增加20.4%。此外，加入κ-car后，SP-pH/κ-car水凝胶的储能模量比SP/κ-car高96.3%。同时，SP-pH/κ-car中硫黄素T荧光强度增加40.5%，β-折叠增加，表明蛋白质构象发生明显重排。SP-pH/κ-car的回复性能提高1.4倍，国际吞咽困难饮食标准化倡议（IDDSI）评级从2级升至5级。这些结果表明，pH偏移可改善SP/κ-car水凝胶的凝胶化和吞咽特性，用于吞咽困难管理。
英文摘要
Dysphagia is frequently associated with coughing, choking, and impaired bolus transport during swallowing, emphasizing the importance of developing texture-modified foods with appropriate rheological properties and enhanced swallowing safety. In this study, the effects of co-gelation and swallowing characteristics between pH-shifted shrimp powder (SP-pH) and κ-carrageenan (κ-car) were systematically investigated. The aggregated SP became homogeneously dispersed in water after pH-shifting treatment, reducing psize by 54.2% and increasing surface hydrophobicity by 20.4%. Furthermore, after κ-car was added, the SP-pH/κ-car hydrogel exhibited a 96.3% higher storage modulus than that of SP/κ-car. Moreover, Thioflavin T fluorescence intensity increased by 40.5% in SP-pH/κ-car with an increase in β-sheets, indicating pronounced protein conformational rearrangement. The restorative properties of SP-pH/κ-car improved by 1.4 times, with the international dysphagia diet standardization initiative (IDDSI) rating increasing from level 2 to level 5. These results suggested that pH-shifting could improve the gelation and swallowing properties of SP/κ-car hydrogels for dysphagia management.