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

Puchcharin Paleekui,

Benjamard Rattanamato,

Nattapong Kanha

и другие.

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

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

Puchcharin Paleekui,

Benjamard Rattanamato,

Nattapong Kanha

и другие.

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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