The design of specific texture-modified foods (TMF) for dysphagia offers a feasible strategy for ensuring safe food intake, adequate nutrient acquisition, and enjoyable sensory experiences for the elderly population. Proteins and starches, two fundamental components of TMF, interact to create unique textural and mechanical properties within the food system, ultimately influencing the quality of foods. Investigating the interaction mechanisms between these macronutrients can provide valuable insights and theoretical foundation for the development of novel dysphagia foods. This paper reviews the interactions between proteins and starches, and their effects on rheological behavior, structural properties, swallowing characteristics, and digestibility of TMF. Special attention is given to the influencing factors and underlying mechanisms. The review also explores development methods and evaluation systems for TMF, with particular emphasis on filling current knowledge gaps and future perspectives. The protein-starch interaction influences rheological viscoelasticity, structural compactness, swallowing texture parameters, and digestive barrier effects of TMF by modulating network structures and intermolecular forces within composite systems. Processing methods and compositional ratios are critical for optimizing these properties. Achieving a balanced design of swallowing safety and nutritional functionality requires the integration of multi-scale characterization techniques. Moreover, individual nutritional and digestive needs of patients require special attention when designing TMF. Current evaluation system for TMF present certain limitations. Further investigation, including the application of artificial intelligence (AI), is essential to the elucidation of correlations among protein-starch interaction mechanisms, structure and functional properties of composite systems, and textural and swallowing characteristics of TMF.

Yam starch (YS) has inherently weak gel strength because of its high amylopectin content, which critically restricts its advanced applications in the food industry. This study investigated the effect of incorporating high-amylose mung bean starch (MBS) (0-4%) as a natural modifier on YS gel properties. Results showed that MBS addition dose-dependently enhanced pasting temperature, viscosity, viscoelastic moduli, hardness, chewiness, and thermal stability of YS gels. Microstructurally, it led to a denser gel network with a smoother, more homogeneous nanoscale surface. X-ray diffraction (XRD) and Fourier transform infrared (FTIR) spectroscopy analyses indicated that MBS suppressed long-range crystallinity of YS gels but promoted short-range order and formed more junction zones within the amorphous network, resulting in an amorphously reinforced gel matrix. This reinforcement was ascribed to the competitive hydrogen bonding and cross-linking between MBS amylose and YS components. The work provides a green strategy for designing starch-based gels with tunable texture and improved stability for food applications.

Dendrobium officinale polysaccharide (DOP) was introduced as a novel modulator to address the insufficient texture tunability of plant-based (mung bean starch MBS/flaxseed protein FP) gels for dysphagia diets. The formation mechanism and properties of composite gels with DOP (0-0.12%) were investigated. Incorporating DOP reconfigured the ternary network through competitive hydration and intermolecular hydrogen bonding, leading to concentration-dependent properties. At 0.03% DOP, gel hardness decreased to 73.31 g, corresponding to IDDSI Level 5. At 0.06%-0.09% DOP, water-holding capacity (WHC) increased from 61.9% (control) to 74.8%, and cohesiveness rose 3.0 similar to 3.8 times, enabling IDDSI Level 6 classification. At 0.12% DOP, hardness peaked at 208.16 g with reduced adhesiveness (6.24 g s), meeting the requirements of IDDSI Level 7. LF-NMR analysis revealed an increased proportion of immobilized water with stronger binding. Spectroscopy and microscopy confirmed hydrogen-bond reorganization and the corresponding microstructural shift from a porous to an irregular, thin-walled network. This work elucidates the mechanism of DOP-mediated gelation, providing a rational strategy for designing tailored dysphagia foods.

Meeting the growing demand for safe, nutritious, and swallowable foods for the elderly with dysphagia is hindered by persistent difficulties in achieving appropriate texture and stability. This study investigated the effects of ultrasonic pretreatment on the structural, functional, and swallowing properties of a flaxseed protein-rice starch (FP-RS) composite system used as potential texture-modified soft gels suitable for dysphagia patients. Ultrasonic treatment (0-80 min) modulated the gel network in a non-monotonic manner. Moderate ultrasonication (40 min) promoted protein unfolding and starch fragmentation, enhancing intermolecular hydrogen bonding and hydrophobic interactions, and facilitating the formation of a homogeneous, tightly cross-linked three-dimensional network. This optimized structure significantly improved the water-holding capacity from 83.66% to 94.98%, increased hardness to 0.86 N and cohesiveness to 0.26, and enhanced thermal stability by raising the initial degradation temperature from 293.4 °C to 298.3 °C while reducing the weight loss from 78.7% to 76.2%. Atomic force microscopy revealed a minimum surface roughness (Rq) of 1.40 nm at 40 min, compared with 15.1 nm for the untreated control, confirming the highest nanoscale structural uniformity. Notably, gels subjected to 40-60 min of ultrasonication achieved International Dysphagia Diet Standardisation Initiative (IDDSI) Level 5 classification, demonstrating appropriate moldability, cohesiveness, and low adhesiveness. However, prolonged ultrasonication induced protein over-aggregation and starch chain scission, leading to network degradation and functional deterioration. This study provides mechanistic insights into ultrasound-induced structural modifications of FP-RS composite gels and highlights their potential as texture-modified soft gel foods for dysphagia management.

Flaxseed protein (FP) is a promising plant-based protein source, yet its application in food systems is limited by its inherent structural characteristics. This study systematically investigated the structural and functional evolution of flaxseed protein (FP) during fermentation by Lactobacillus bulgaricus and Bifidobacterium lactis . The fermentation process induced significant time-dependent changes in particle size distribution, shifting from large aggregates (> 100 µm) to a homogenized system dominated by 10–100 µm particles, accompanied by the complete disruption of the native dense microstructure into sub‑50 µm dispersed particles. SDS‑PAGE analysis revealed progressive degradation of high‑molecular‑weight fractions (> 100 kDa) and accumulation of low‑molecular‑weight peptides (15–35 kDa), confirming extensive proteolysis. UV‑spectroscopy indicated a decrease in absorbance at 280 nm and a red‑shift in peak position, suggesting the release of aromatic amino acids and a transition toward disordered conformations. Differential scanning calorimetry demonstrated a marked reduction in denaturation temperature (from 149.27°C to 101.77°C) and an increase in enthalpy change (from 16.77 J/g to 22.80 J/g), reflecting decreased thermal stability and enhanced hydration potential. The results collectively delineate a three‑stage mechanism: initial protease‑driven hydrolysis (0–4 h), intermediate hydrophobic‑electrostatic recombination (4–8 h), and final formation of uniform particles (8–10 h). These structural modifications render fermented FP more suitable for gel‑based food applications by lowering its thermal transition requirements and improving water interaction. This work provides a theoretical foundation for the targeted fermentation design of plant proteins to tailor their techno‑functional properties.

To address the structural defects and poor gelling properties of soy protein isolate (SPI), this study proposed a synergistic modification strategy combining resonance acoustic mixing (RAM) technology with konjac glucomannan (KGM) at varying concentrations (0%, 0.05%, 0.1%, 0.15%, 0.2%, and 0.25%). The results demonstrated that both RAM treatment and KGM addition independently improved the gel strength and water-holding capacity (WHC) of SPI, with their combined effect showing superior enhancement. Compared with native SPI, the synergistic application of RAM and 0.2% KGM led to a significant decrease in the alpha-helix/beta-sheet ratio from 78.34% to 41.9%, an increase in solubility from 27.28% to 35.03%, a rise in gel strength from 51.63 g to 294.65 g, and an improvement in WHC from 65.3% to over 90% (P < 0.05). Scanning electron microscopy further revealed that the SPI gel formed under these optimal conditions exhibited a uniform and dense network structure. In conclusion, the combined treatment of RAM and an appropriate amount of KGM significantly enhances the gel properties of SPI, thereby expanding its potential for application in food processing.

The effects of flaxseed protein (FP) on the pasting behavior, gelatinization properties, and water distribution of mung bean starch (MBS) were investigated. Results showed that increasing FP content elevated the viscosity, breakdown value, and pasting temperature of MBS/FP mixtures, while the gelatinization enthalpy exhibited a decreasing trend, indicating that proteins influenced the gelatinization process of starch granules. Additionally, the addition of FP reduced gel strength by 45-74 % and significantly altered water distribution, notably decreasing the proportion of free water. Critical molecular forces governing the MBS/FP mixtures included disulfide bonds, electrostatic interactions, and hydrogen bonds. Scanning electron microscopy (SEM) analysis demonstrated that the homogeneous porous network structure of MBS gels was progressively disrupted and the microstructure loosened as the FP concentration increased. Therefore, FP serves as a significant modifier for MBS, effectively regulating its pasting, gelatinization, and gelation properties, which could be leveraged to tailor MBS-based food textures.

Our previous research confirmed that resonance acoustic mixing (RAM) pretreatment effectively improved the emulsification and water retention of commercial pea protein isolate (PPI), but significantly reduced its gel performance. This study aimed to investigate the effect of transglutaminase (TGase, 0.1 %, 0.2 %, 0.3 %, 0.4 %, and 0.5 %) on the gel properties and digestibility of PPI with RAM pretreatment (RAM-PPI). Results showed that moderate TGase (0.1-0.3 %) significantly increased the alpha-helix/beta-sheet ratio, surface hydrophobicity and covalent crosslinking of protein molecules, enhancing the texture and digestibility of RAM-PPI gels. The SEM imaging demonstrated a fine, uniform and dense network structure with many pores in these RAM-PPI gels. However, excessive TGase (0.5 %) reduced the water holding capacity and intestinal digestibility of the RAM-PPI gels, mainly due to the excessive protein cross-linking and re-aggregation. These findings suggest that the combined treatment of moderate TGase with RAM can be a promising approach for the modification of plantbased proteins.

This study aimed to investigate the effect of different durations (0, 5, 10, 15, 20, and 30 min) of resonance acoustic mixing (RAM) treatment on the gel properties and digestibility of pea protein isolate (PPI). Results indicated that RAM treatment enhanced the water holding capacity (WHC) of PPI gels, with the highest WHC of 94.79 % achieved after RAM treatment for 20 min. A 15-20 min RAM treatment altered the secondary structure of proteins in PPI gels, reducing alpha-helix content while increasing beta-sheet content. This treatment also refined the microstructure of PPI gels, changing the surfaces from rough to smooth and the pores from large to small. RAM treatment for 5-20 min decreased the shear viscosity and gel strength of heat-induced PPI gels, although these properties slightly recovered when the treatment was extended to 30 min. Additionally, RAM treatment improved the in vitro digestibility of PPI gels. In conclusion, RAM treatment significantly influenced the structural, mechanical and digestive properties of PPI gels, and this effect can be regulated by adjusting the treatment duration, making it suitable for various practical applications.

The fermentation modification of plant-based proteins has attracted extensive attention recently. This study was to investigate the effect of fermentation on molecular structures of flaxseed protein (FP), and evaluate the gel properties and swallowing characteristics of the composite gel composed of mung bean starch (MBS) and fermented FP (FFP). After 10 h of fermentation, the content of free amino acids in FFP increased ∼14.3 times over that of the unfermented FP, while the proportion of small peptides increased by ∼37.2%. Fermentation reduced the α-helical conformation in FFP. After heating, FFP was easier to cross-link with MBS to form strengthened composite gel network with denser and larger pores as well as thicker pore wall, in which the maximum gel hardness increased by 2.6 times. MBS-FFP composite gels also exhibited increase in viscoelastic moduli, cohesiveness, thermal stability, and water-holding capacity (WHC) than the control gel. The WHC was increased from 63.4% to 92.3% when composite gel contained 10 h fermented FP. Furthermore, international dysphagia diet standardization initiative (IDDSI) tests indicated that all MBS-FFP composite gels could be categorized as level 7 dysphagia food. These findings provide new insights into the structural nature and potential application of plant protein-based fermentation-induced gel systems.

The objective of this study was to investigate the influence of cardamine hupingshanensis on the microbial community structure of jiuqu and flavor of the Chinese huangjiu, further exploring the feasibility of developing selenium-rich huangjiu. Two types of selenium enriched jiuqu (SMJJQ1 and SMJJQ2) were prepared using different amounts of cardamine hupingshanensis. The 16S rDNA high-throughput sequence results showed that the richness, evenness, and diversity of the fungal and bacterial community in SMJJQ1 jiuqu were better than those in the SMJJQ2 jiuqu. There were significant differences in microorganism community composition among the three jiuqu samples SMJJQ1, SMJJQ2, and traditional wheat Qu (MQ). The quality characteristics and sensory evaluation of huangjiu brewed with SMJJQ1 jiuqu were better than those of SMJJQ2. The content of selenium was 123.51 μg/L in huangjiu brewed with SMJJQ1 jiuqu. The solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS) and gas chromatography-olfaction (GC-O) results showed that the main volatile flavor components and aroma in huangjiu were significantly changed throughout the fermentation process of jiuqu containing cardamine hupingshanensis, compared with those of MQ. This variation was mainly due to the difference in the microbial communities in different jiuqu. These findings provide new insights into the development of selenium-rich functional huangjiu.

The objective of this study was to investigate the effect of pH-shifting on the textural and microstructural properties of mung bean starch (MBS)-flaxseed protein (FP) composite gels. Results showed that different pH-shifting treatments caused changes in hydrogen bond interactions and secondary structures in composite gels, leading to the formation of loose or compact gel networks. The pH 2-shifting modified protein and starch molecules with shorter chains tended to form smaller intermolecular aggregates, resulting in the formation of a looser gel network. For pH 12-shifting treatment, conformational change of FP caused the unfolding of protein and the exposure of more hydrophobic groups, which enhanced the hydrogen bond and hydrophobic interactions between polymers, contributing to the formation of a compact gel network. Furthermore, pH 12-shifting improved the water-holding capacity (WHC), storage modulus, and strength of gels, while pH 2-treated gels exhibited lower WHC, hardness, and gumminess due to the degradation of MBS and denaturation of FP caused by extreme acid condition. These findings suggest that pH-shifting can alter the gel properties of bi-polymeric starch-protein composite systems by affecting the secondary structures of proteins and the hydrogen bonding between the polymers, and provide a promising way for a wide application of FP in soft gel-type food production.

The effects of Astragalus polysaccharide (APS) on rheological, textural, water-holding, and microstructural properties of mung bean starch (MBS)/flaxseed protein (FP) composite gels were investigated. Results showed that the storage modulus (G ') of gels with APS were significantly lower than that of the control gel, while different concentrations of APS possessed diverse effects on the hardness, gumminess and cohesiveness of the gels. Adding APS significantly improved the water retention capacity by trapping more immobilized and free water in the gel network. Microstructurally, the MBS/FP/APS composite gels displayed a complex network with reduced pore size compared with that of the control gel (MBS/FP). International dysphagia diet standardization initiative (IDDSI) tests suggested that gels with APS contents below 0.09 % could be classified into level 6, while gel with 0.12 % APS could be categorized as level 7. Mechanistically, APS could influence the interactions be-tween starch and protein within the tri-polymeric composite systems by affecting starch gelatinization and hydrogen bonding, further contributing to the formation of strengthened gel network and the change of gel properties. These results suggest that the macromolecular APS can improve the structural and textural properties of the starch-protein composite systems, and impart various functional properties to the FP-based gel foods.

The purpose of this study was to evaluate the influence of reconstituted gluten fractions (RGF) with varied glutenin/gliadin (glu/gli) ratios on short-term and long-term retrogradation of wheat starch (WS). Adding RGF, irrespective of glu/gli ratio, effectively inhibited the retrogradation behavior of WS. Lower storage modulus and higher water mobility during storage at 4 degrees C for 8 h suggested that gliadin could restrain the short-term retrogradation of amylose more evidently than glutenin. During storage for 28 d, increasing glutenin could reduce the retrogradation enthalpy and relative crystallinity of starch. Retrogradation degree of gliadin alone-treated WS was 14.0% higher than that of glutenin alone-treated sample, indicating that glutenin was superior in retarding long-term retrogradation of amylopectin. Furthermore, glutenin produced a more disordered gel structure, which was attributed to its inhibition of amylopectin aggregation at the nanoscale. This study suggested that by adjusting glu/gli ratios in RGF, the shelf-life of wheat-based products during short-term and long-term storage could be prolonged.

Mungbean starch (MBS)-flaxseed protein (FP) composite gels were prepared to explore the feasibility of developing soft gel food products. The mixtures of 8% MBS with 1%-4% FP formed smooth and soft-textured gels. Elasticity modulus and hardness of gels decreased with the increase of FP content, e.g., the hardness value reduced from 2.39 N for MBS alone gel to 1.00 N for composite gel (8% MBS+4% FP). The MBS-FP composite gels exhibited a microstructure in which FP granules were imbedded within the continuous MBS network, and the cross section showed a rough and irregular structure. Furthermore, the composite gel of 8% MBS+4% FP had a higher digestibility (53.3%, 2 h) than the MBS-alone gel (30.5%, 2 h). Mechanistically, amylose was released from MBS when heated and formed a three-dimensional network when cooled. Meanwhile, partially unfolded FP molecules were encapsulated in starch network to form semi-interpenetrating gel network. Therefore, MBS-FP composite gels can be prepared as novel, gelled food with a range of soft texture to meet the demand of different consumers, especially for those with swallowing challenges.

Effects of calcium gluconate (CG), calcium lactate (CL) and calcium dihydrogen phosphate (CDP) on the structural and functional properties of mung bean starch (MBS)-flaxseed protein (FP) composite gels were investigated to explore the feasibility of developing dysphagia food. The water-immobilizing, rheological and structural properties of MBS-FP composite gels adding different calcium salts (10, 30, and 50 mmol/L) were analyzed by low-field nuclear magnetic resonance measurement, rheological and textural analyses, fourier transform infrared spectroscopy, scanning electron microscopy and confocal laser scanning microscopy. Results showed that calcium salts imparted various soft gel properties to the composite gels by influencing the in-teractions between MBS and FP. Calcium salts could affect the conformation of amylose chains, accelerate the aggregation of FP molecules, and increase the cross-linking between starch and protein aggregates, resulting in the formation of large aggregates and a weak gel network. Consequently, calcium salts-induced composite gels showed lower viscoelastic moduli and gel strength than the control gel. In particular, different calcium salts had various impacts on the gel properties due to their diverse ability forming hydrogen bonds. Compared with CL and CDP, the gels containing CG presented the higher viscoelastic moduli and hardness, and possessed an irregular cellular network with the increased pore number and the decreased wall thickness. The gel containing 50 mmol/ L CL had the highest water-holding capacity, in all the gels tested, by retaining more immobilized and mobile water in the compact gel network with larger cavities. The gels adding CDP presented lower hardness and gumminess due to the obvious lamellar structure within the network. International dysphagia diet standardi-zation initiative (IDDSI) tests indicated that the gels adding CG and CL could be categorized into level 6 (soft and bite-sized) dysphagia diet, while the samples adding CDP could be classified into level 5 (minced and moist). These findings provide insights for the development of the novel soft gel-type dysphagia food.

通过L16(45)正交试验对生物碱提取工艺中的五个因素进行优化,建立一个有效的金铁锁毛状根生物碱分离提取方法;并使用大肠杆菌、金黄色葡萄球菌、浑球链霉菌和铜绿假单胞菌作为指示菌对提取产物的抗菌活性进行评价.结果表明,最佳提取条件:以70％乙醇(pH 3.0)为提取剂、料液比30∶1、提取时间120min、提取温度80℃,优化后生物碱得率最高为0.267％.此外,金铁锁毛状根中的生物碱对大肠杆菌和铜绿假单胞菌有一定的抗菌活性.

To clarify the interactions among curdlan, starch and gluten, curdlan-induced rheological, thermal and structural properties of wheat dough during heating were investigated. When heating temperature exceeded 60 °C, 0.6% curdlan increased the stiffness of dough with a maximum storage and loss modulus. For starch, the increase of curdlan (0–0.9%) inhibited its gelatinization, and the peak and breakdown viscosity decreased by 28.1% and 24.5%, respectively, accentuating the dough strength. Regarding gluten, excessive curdlan (0.9%) delayed the thermal denaturation and increased the content of exposed sulfhydryl group (0.64 mmol/g for control dough vs. 0.83 mmol/g for treated dough, P < 0.05), resulting in the structural weakening of dough. Hydrogen bonds and hydrophobic interaction were involved in curdlan-gluten interactions at more than 75 °C. Some random coils of gluten were transformed into α-helix structure, which reduced the flexibility of the polypeptide chains. The microstructure confirmed the results of rheological properties that the dough containing 0.6% curdlan was more stable and denser (≥75 °C). In summary, during heating (>60 °C), the dough containing 0.6% curdlan was the most desirable with respect to viscoelasticity and strength, suggesting that it is possible to use curdlan to improve the processing characteristics of wheat dough.