High-Protein Foods for Dysphagia: Manipulation of Mechanical and Microstructural Properties of Whey Protein Gels Using De-Structured Starch and Salts.

Abstract

This study focuses on understanding the effect of ionic strength on the mechanical and microstructural properties of novel composite gels containing 13% whey protein isolate (WPI) and 4% de-structured waxy potato starch (DWPS). The DWPS is a physically modified waxy potato starch treated at 140 °C for 30 min under constant shear. Thermodynamic incompatibility between WPI and DWPS was observed upon the addition of NaCl (~75 mM) or CaCl2 (10–75 mM). The combined effects of such thermodynamic incompatibility with the changes in protein connectivity induced by varied ionic strength led to the formation of distinctive gel structures (inhomogeneous self-supporting gels with a liquid centre and weak gels with paste-like consistency) that were different from thermodynamic compatible homogeneous self-supporting gels (pure WPI and WPI + maltodextrin gels). At ≥ 250 mM NaCl, instead of a paste-like texture, a recovered soft and creamy self-supporting gel structure was observed when using DWPS. The ability to generate a range of textures in WPI gelation-based foods by using DWPS under different ionic conditions, is a feasible strategy for formulating high-protein foods for dysphagia—aimed to be either thickened fluids or soft solids. Additionally, this acquired knowledge is also relevant when formulating food gels for 3-D printing.