Method and product for preparing easy-to-swallow food by regulating protein electrostatic interaction

Abstract

The invention discloses a method and product for preparing easy-to-swallow food by regulating protein electrostatic interaction. The method involves adding 5%-10% chargemodified egg white protein (phosphorylation combined with succinylation) to a black rice paste matrix, followed by thermal induction to form an electrostatic cross-linked gel. It breaks through the limitation that traditional thermally induced gels rely on disulfide bonds; by forming a dynamically adjustable network through the synergy of ionic bonds and disulfide bonds, it achieves precise control of the IDDSI Level 5 texture, while increasing the processing retention rate of black rice anthocyanins by 36.4%. The prepared product is suitable for patients with dysphagia caused by stroke, Alzheimer's disease, etc., and has both high safety and nutritional functions.