Enzyme-mediated hydrogelation for biomedical applications: A review

International Journal of Biological Macromolecules, Год журнала: 2025, Номер unknown, С. 143379 - 143379

Опубликована: Апрель 1, 2025

Язык: Английский

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

Gels, Год журнала: 2025, Номер 11(4), С. 303 - 303

Опубликована: Апрель 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

Язык: Английский

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Impact of Probiotic Fermentation on the Physicochemical Properties of Hemp Seed Protein Gels

Polymers, Год журнала: 2024, Номер 16(21), С. 3032 - 3032

Опубликована: Окт. 29, 2024

Hemp seed protein isolates (HPI) were used to produce a gel through probiotic fermentation. This study assessed how fermentation time (ranging from 0 16 h) affected the physicochemical properties of HPI gel. The results indicated that formation began after 8 h fermentation, as demonstrated by pH decrease, an increase in particle size, and development aggregation observed fluorescence scanning electron microscopy. produced showed highest viscosity, storage modulus, strength, attributed stronger molecular interactions, including non-covalent covalent crosslinking. However, 12 water-holding capacity, extending beyond caused decrease capacity. Additionally, subunits tended form polymers suggesting was influenced both acidification specific These findings propose could serve viable alternative for developing plant-based products.

Язык: Английский

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Effects of transglutaminase on the gelation properties and digestibility of pea protein isolate with resonance acoustic mixing pretreatment

Food Chemistry, Год журнала: 2024, Номер 469, С. 142534 - 142534

Опубликована: Дек. 21, 2024

Язык: Английский

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