Wang Jinfeng, Jiang Xueyu, Gan Houze, Li Siyu, Peng Kaidi, Sun Ying, Ma Ming, Yi Yang
College of Food Science and Engineering, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
College of Food Science and Engineering, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Hubei Industrial Technology Research Institute of Jingchu Special Foods, Jingzhou 434000, China.
Carbohydr Polym. 2025 Oct 15;366:123864. doi: 10.1016/j.carbpol.2025.123864. Epub 2025 Jun 9.
The development of customizable nutritional foods suitable for individuals with dysphagia remains a significant challenge. This study aimed to design a 3D-printed gel integration lotus root whole powder (WL) and whey protein (WP), tailored to meet the nutritional and textural needs of dysphagia people. Results showed that WP significantly improved the printability of lotus root gel (WLG). The 20 % WP formulation achieved optimal precision, with a base area of 407.77 ± 0.508 mm and a height of 26.04 ± 0.031 mm, representing deviations of only 7.77 mm and 1.04 mm from the designed model dimensions. Multi-scale characterization elucidated the printing mechanism, where WP improved the gel elasticity by reducing the starch molecular cross-linking and forming a microporous network that effectively enhanced moisture retention. Additionally, WP also induced α-helical to β-sheet transitions, strengthening the hydrogen bonding. Hydrophobic interactions promoted protein aggregation, while disulfide bonds facilitated covalent cross-linking, collectively forming a reinforced protein-starch matrix through multi-bond complexation. IDDSI testing confirmed the suitability of the lotus root whole powder/whey protein gel (WP-WLG) for dysphagia management. Furthermore, nutrient-fortified formulations demonstrated printing accuracy exceeding 93 %. The findings elucidate the gelation mechanism of WL-WP complex formation, offering a strategy for developing multi-nutrient, easy-to-swallow foods and a promising approach to personalized dysphagia nutrition.
开发适合吞咽困难患者的可定制营养食品仍然是一项重大挑战。本研究旨在设计一种3D打印凝胶，将莲藕全粉（WL）和乳清蛋白（WP）整合在一起，以满足吞咽困难患者的营养和质地需求。结果表明，WP显著提高了莲藕凝胶（WLG）的可打印性。20%WP配方实现了最佳精度，底面面积为407.77±0.508毫米，高度为26.04±0.031毫米，与设计模型尺寸的偏差仅为7.77毫米和1.04毫米。多尺度表征阐明了打印机制，其中WP通过减少淀粉分子交联并形成有效增强水分保留的微孔网络来提高凝胶弹性。此外，WP还诱导α-螺旋向β-折叠转变，加强氢键。疏水相互作用促进蛋白质聚集，而二硫键促进共价交联，通过多键络合共同形成强化的蛋白质-淀粉基质。IDDSI测试证实了莲藕全粉/乳清蛋白凝胶（WP-WLG）适用于吞咽困难管理。此外，营养强化配方的打印精度超过93%。这些发现阐明了WL-WP复合物形成的凝胶化机制，为开发多营养、易吞咽的食品提供了一种策略，也是个性化吞咽困难营养的一种有前景的方法。
