Food and Fermentation Industries >

2026 , Vol. 52 >Issue 4: 84 - 91

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043495

Effects of pectin from different sources on rheological and dysphagia properties of whey isolate protein-pectin complexes

  • FENG Yubin ,
  • WANG Dan ,
  • WANG Pan ,
  • PENG Yu ,
  • ZHAO Yuanyuan ,
  • ZHAO Wenting ,
  • ZHAO Xiaoyan
Expand
  • 1(Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China)
    2(Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China)

Received date: 2025-06-06

  Revised date: 2025-07-22

  Online published: 2026-03-17

Fold

Abstract

This study aimed to develop high-protein liquid formulations suitable for elderly individuals with dysphagia by investigating the effects of pectin from different sources-sugar beet pectin, citrus pectin, and apple pectin-on the physicochemical, rheological, and dysphagia-related properties of whey protein isolate (WPI)-pectin complexes.The particle size distribution, zeta potential, microstructure, secondary structure of proteins, rheological behavior, and international dysphagia diet standardisation initiative (IDDSI) classification were systematically evaluated.Results showed that the incorporation of pectin significantly inhibited protein aggregation and reduced the average particle size of the complexes, with citrus pectin yielding the smallest particle size.Fourier-transform infrared spectroscopy (FTIR) revealed that pectin enhanced intermolecular hydrogen bonding and mitigated protein aggregation through structural stabilization.Rheological analysis demonstrated that pectin significantly decreased the apparent viscosity of WPI-pectin systems.Among the three pectins tested, sugar beet pectin exhibited the lowest consistency coefficient (8.02 Pa·sn), representing an 89.55% reduction compared to the pure WPI sample (P<0.05).Additionally, both the storage modulus (G′) and loss modulus (G″) of the complexes were significantly reduced upon pectin addition (P<0.05).IDDSI testing indicated that the pure WPI sample was classified as level 4 (pasty), exhibiting residual lumps after spoon tilt.In contrast, all pectin-containing complexes were categorized as level 3, forming a smooth, uniform film on the spoon after dripping, thereby demonstrating improved suitability for individuals with dysphagia.These findings provide a scientific basis for the formulation of texture-modified, high-protein functional foods tailored for dysphagia management.

Key words： whey protein isolate; thermally-treated; pectin; rheological properties; international dysphagia diet standardisation initiative (IDDSI)

Cite this article

FENG Yubin , WANG Dan , WANG Pan , PENG Yu , ZHAO Yuanyuan , ZHAO Wenting , ZHAO Xiaoyan . Effects of pectin from different sources on rheological and dysphagia properties of whey isolate protein-pectin complexes[J]. Food and Fermentation Industries, 2026 , 52(4) : 84 -91 . DOI: 10.13995/j.cnki.11-1802/ts.043495

References

[1] KAUR D, RASANE P, SINGH J, et al.Nutritional interventions for elderly and considerations for the development of geriatric foods[J].Current Aging Science, 2019, 12(1):15-27.
[2] FAN J J, LI Y, YAO Y J, et al.Tailoring the high-protein texture-modified foods for the dysphagia elderly by heating whey protein isolate-pectin complexes[J].Food Hydrocolloids, 2024, 154:110070.
[3] XIONG W F, LI Y, LI B, et al.Relationship between gel properties and water holding of ovalbumin-carboxymethylcellulose electrostatic complex hydrogels[J].International Journal of Biological Macromolecules, 2021, 167:1230-1240.
[4] 葛钰鸿, 沈为佳, 赵秀兰, 等.可溶性大豆多糖对大豆分离蛋白凝胶形成的影响[J].食品与机械, 2024, 40(9):20-28.
GE Y H, SHEN W J, ZHAO X L, et al.Effects of soluble soybean polysaccharides on the formation of gel formation of soybean protein isolate[J].Food & Machinery, 2024, 40(9):20-28.
[5] 冯爽, 李祖迪, 岳伟, 等.番茄皮渣果胶结构表征与流变学特性研究[J].食品与发酵工业, 2024, 50(24):51-57.
FENG S, LI Z D, YUE W,et al.Study on structural and rheological properties of pectin from tomato pomace[J].Food and Fermentation Industries, 2024, 50(24):51-57.
[6] JIN W P, XU W, GE H H, et al.Coupling process of phase separation and gelation in konjac glucomannan and gelatin system[J].Food Hydrocolloids, 2015, 51:188-192.
[7] ZHANG Q, HU X M, WU M Y, et al.Synthesis and performance characterization of poly(vinyl alcohol)-xanthan gum composite hydrogel[J].Reactive and Functional Polymers, 2019, 136:34-43.
[8] GANTUMUR M A, HUSSAIN M, LI J Z, et al.Modification of fermented whey protein concentrates:Impact of sequential ultrasound and TGase cross-linking[J].Food Research International, 2023, 163:112158.
[9] 丁玲, 唐艺华, 张丽芬, 等.花生蛋白-果胶复合乳液凝胶的流变学特性和微观结构[J].食品科学, 2022, 43(16):46-52.
DING L, TANG Y H, ZHANG L F, et al.Rheological properties and microstructure of peanut protein-pectin composite emulsion gels[J].Food Science, 2022, 43(16):46-52.
[10] ZHANG Q L, REN T, GAN J, et al.Synthesis and rheological characterization of a novel salecan hydrogel[J].Pharmaceutics, 2022, 14(7):1492.
[11] MA X B, CHEN W J, YAN T Y, et al.Comparison of Citrus pectin and apple pectin in conjugation with soy protein isolate (SPI) under controlled dry-heating conditions[J].Food Chemistry, 2020, 309:125501.
[12] BINDEREIF B, EICHHÖFER H, BUNZEL M, et al.Arabinan side-chains strongly affect the emulsifying properties of acid-extracted sugar beet pectins[J].Food Hydrocolloids, 2021, 121:106968.
[13] 李雪婷, 吕铭守, 刘琳琳.超声预处理对桦褐孔菌多糖-汉麻分离蛋白水凝胶的影响[J].保鲜与加工, 2025, 25(2):79-86.
LI X T, LYU M S, LIU L L.Effects of ultrasonic pretreatment on hydrogel of Inonotus obliquus polysaccharide-hemp protein isolate[J].Storage and Process, 2025, 25(2):79-86.
[14] 丁俭, 马文君, 毕爽, 等.超高压改性大豆蛋白与可溶性多糖复合物对乳液形成及稳定性的影响[J].食品科学, 2017, 38(7):96-101.
DING J, MA W J, BI S, et al.Effect of ultra-high pressure processing on the formation and stability of emulsions containing soy protein and soluble polysaccharide complexes[J].Food Science, 2017, 38(7):96-101.
[15] 郭娜, 宋苗苗, 徐忠东, 等.高酰基结冷胶对乳清分离蛋白热诱导凝胶特性的影响[J].食品与发酵工业, 2020, 46(3):72-77.
GUO N, SONG M M, XU Z D, et al.Effect of high acyl gellan gum on the characterization of heat-induced gelation of whey protein isolate[J].Food and Fermentation Industries, 2020, 46(3):72-77.
[16] HUANG Z Y, WANG Y T, MCCLEMENTS D J, et al.Investigation of the interaction mechanism of citrus pectin-polyphenol-protein complex[J].Food Chemistry, 2025, 468:142419.
[17] 刘紫薇, 朱明明, 王凤新, 等.高温湿热处理对大豆分离蛋白的结构及其功能特性的影响[J].食品与发酵工业, 2021, 47(15):157-164.
LIU Z W, ZHU M M, WANG F X, et al.Effect of high temperature hydrothermal treatment on structure and functional properties of soybean protein isolate[J].Food and Fermentation Industries, 2021, 47(15):157-164.
[18] XIA T L, XU Y J, ZHANG Y L, et al.Effect of oxidation on the process of thermal gelation of chicken breast myofibrillar protein[J].Food Chemistry, 2022, 384:132368.
[19] 田玉霞, 乔书涛, 仇农学, 等.不同分子量级苹果果胶的流变性评价[J].陕西师范大学学报(自然科学版), 2010, 38(1):104-108.
TIAN Y X, QIAO S T, QIU N X, et al.Rheological properties of apple pectins with different molecular weights[J].Journal of Shaanxi Normal University(Natural Science Edition), 2010, 38(1):104-108.
[20] MA Y C, BI J F, FENG S H, et al.Higher molecular weight pectin inhibits ice crystal growth and its effect on the microstructural and physical properties of pectin cryogels[J].Carbohydrate Polymers, 2024, 340:122312.
[21] 高建华, 戴思齐, 刘家明, 等.六种果皮原料果胶的理化及凝胶特性比较[J].农业工程学报, 2012, 28(16):288-292.
GAO J H, DAI S Q, LIU J M, et al.Comparison of physicochemical and gelation properties of pectins extracted from six pericarps[J].Transactions of the Chinese Society of Agricultural Engineering, 2012, 28(16):288-292.
[22] 谢仁香, 覃小丽, 谢勇, 等.氧化魔芋葡甘露聚糖的添加量对乳清分离蛋白凝胶性能的影响[J].食品与发酵工业, 2024, 50(13):116-122.
XIE R X, QIN X L, XIE Y, et al.Effect of the concentration of oxidized konjac glucomannan on gel properties of whey protein isolate gel[J].Food and Fermentation Industries, 2024, 50(13):116-122.
[23] CHEN X X, BHANDARI B, ZHOU P.Insight into the effect of glycerol on stability of globular proteins in high protein model system[J].Food Chemistry, 2019, 278:780-785.
[24] WU S J, LIU Z, GONG C H, et al.Spider-silk-inspired strong and tough hydrogel fibers with anti-freezing and water retention properties[J].Nature Communications, 2024, 15:4441.
[25] CICHERO J A Y, LAM P, STEELE C M, et al.Development of international terminology and definitions for texture-modified foods and thickened fluids used in dysphagia management:The IDDSI framework[J].Dysphagia, 2017, 32(2):293-314.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.