Texture-Modified Soy Protein Gels Using Transglutaminase and Agar for Elderly Dysphagia Management DOI Creative Commons

Puchcharin Paleekui,

Benjamard Rattanamato,

Nattapong Kanha

et al.

Gels, Journal Year: 2025, Volume and Issue: 11(4), P. 303 - 303

Published: April 20, 2025

Dysphagia, a condition characterized by difficulty swallowing, is commonly found in the elderly, increasing risk of choking and aspiration. This study aimed to develop texturally modified soy protein gel that meets Universal Design Food (UDF) standard, specifically for elderly individuals with dysphagia. To create soft-textured foods, gel’s texture was using transglutaminase at varying concentrations (0.5%, 1.0%, 2.0%, w/v) combination agar. The prepared 0.5% exhibited lowest hardness value (2.2 × 103 N/m2) classified as Level 4 under UDF indicating it requires no chewing easy swallow, making suitable severe In contrast, formulated 2.0% agar had highest (3.29 104 2, meaning can be easily mashed gums, appropriate moderate Structural analyses revealed modifying altered protein’s secondary structure reducing content α-helixes β-sheets while β-turns, potentially enhancing network flexibility. These findings suggest combined use effectively modifies meet dietary needs approach shows promise food industry providing safer more diverse options aging populations facing

Language: Английский

Isolation of pea protein-polysaccharide natural mixtures and physicochemical properties investigation DOI

Shenghua He,

Zhifeng Lei, Yonghui Wang

et al.

Journal of Food Measurement & Characterization, Journal Year: 2025, Volume and Issue: unknown

Published: March 4, 2025

Language: Английский

Citations

0
Texture-Modified Soy Protein Gels Using Transglutaminase and Agar for Elderly Dysphagia Management DOI Creative Commons

Puchcharin Paleekui,

Benjamard Rattanamato,

Nattapong Kanha

et al.

Gels, Journal Year: 2025, Volume and Issue: 11(4), P. 303 - 303

Published: April 20, 2025

Dysphagia, a condition characterized by difficulty swallowing, is commonly found in the elderly, increasing risk of choking and aspiration. This study aimed to develop texturally modified soy protein gel that meets Universal Design Food (UDF) standard, specifically for elderly individuals with dysphagia. To create soft-textured foods, gel’s texture was using transglutaminase at varying concentrations (0.5%, 1.0%, 2.0%, w/v) combination agar. The prepared 0.5% exhibited lowest hardness value (2.2 × 103 N/m2) classified as Level 4 under UDF indicating it requires no chewing easy swallow, making suitable severe In contrast, formulated 2.0% agar had highest (3.29 104 2, meaning can be easily mashed gums, appropriate moderate Structural analyses revealed modifying altered protein’s secondary structure reducing content α-helixes β-sheets while β-turns, potentially enhancing network flexibility. These findings suggest combined use effectively modifies meet dietary needs approach shows promise food industry providing safer more diverse options aging populations facing

Language: Английский

Citations

0