| Title |
Binary egg white and collagen protein hydrogels: mechanism of formation, physicochemical properties, and digestibility |
| Authors |
Dagytė, Deimantė ; Bartkuvienė, Ieva ; Gölge, Evren ; Vinauskienė, Rimantė ; Eisinaitė, Viktorija ; Leskauskaitė, Daiva |
| DOI |
10.1093/ijfood/vvag157 |
| Full Text |
|
| Is Part of |
International journal of food science and technology.. Oxford : Oxford University press. 2026, vol. 61, iss. 2, p. 1-13.. ISSN 0950-5423. eISSN 1365-2621 |
| Keywords [eng] |
dysphagia ; food design ; high protein ; hydrogel |
| Abstract [eng] |
Dysphagia is characterized by difficulty in swallowing and chewing. Texture-modified soft foods are intended for patients with dysphagia to facilitate safe swallowing and meet nutritional requirements, with a primary focus on increasing protein intake. This study examined the feasibility of creating high-protein (35%) gel systems suitable for dysphagia patients by adjusting the levels of egg white protein and collagen hydrolysate. It was observed that increasing the concentration of egg white and decreasing the amount of collagen improved the water-binding capacity (from 95.23% to 100%), hardness (from 0.85 N to 5.43 N), elasticity (higher G′ moduli), and network protein content (from 89.59% to 96.33%), while structural recovery declined (from 54.89% to 36.85%). Based on the International Dysphagia Diet Standardisation Initiative test, the hydrogels were classified as Level 6, fulfilling texture safety standards for dysphagia management. This classification makes them more appropriate for patients with mild dysphagia. Fourier-transform infrared spectroscopy, differential scanning calorimetry, and scanning electron microscopy analysis confirmed that the main network in the hydrogel composition is formed by egg white protein, with collagen serving more as an inactive filler. Hydrophobic interactions were dominant and primarily contributed to the stabilisation of the gel network. The protein hydrolysis rate in the hydrogels gradually declined as the egg white concentration increased, resulting in a denser, firmer, and less porous structure that may reduce enzyme interactions. These findings offer a viable approach for designing tailored high-protein food formulations for dysphagia. |
| Published |
Oxford : Oxford University press |
| Type |
Journal article |
| Language |
English |
| Publication date |
2026 |
| CC license |
|
