Egg white-chlorella composite protein gel and application thereof in preparation of dysphagia adaptive food

Abstract

The application belongs to the technical field of food processing, and particularly relates to egg white-chlorella compound protein gel and application thereof in preparation of dysphagia adaptive food. The application provides an egg white-chlorella compound protein gel, which is obtained by heating and cross-linking of egg white protein and chlorella protein dispersed in water. The gel has high protein density (protein content is greater than or equal to 12 w / w %) and low hardness (<120 g), and its swallowing adaptability meets the international dysphagia diet standardization initiative (IDDSI) 3-5 solid food standard, so that the eating needs of patients with moderate to severe dysphagia who cannot independently control liquid intake can be met, and a new food option with high nutritional density and excellent swallowing safety is provided for the patients, so that the nutritional status of the patients can be effectively improved and the life quality of the patients can be improved.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology. More specifically, it relates to an egg white-Chlorella composite protein gel and its application in the preparation of foods adapted for dysphagia. Background Technology

[0002] Dysphagia is a common complication of diseases such as stroke, Parkinson's disease, Alzheimer's disease, and head and neck tumors. Statistics show that approximately 8% to 15% of elderly people worldwide experience dysphagia to varying degrees. Among them, patients with moderate to severe dysphagia due to impaired oral and pharyngeal muscle function (manifested as loss of pharyngeal control, abnormal esophageal motility, and impaired oral bolus formation) are unable to effectively control liquid intake, leading to aspiration, and also have difficulty chewing and swallowing ordinary solid foods, creating a strong need for a specially formulated diet. For these patients with moderate to severe dysphagia, the International Dysphagia Diet Standardization Initiative (IDDSI) recommends using foods at levels 3 to 5: this avoids the risk of aspiration from liquids and also prevents hard solid foods from causing choking due to chewing difficulties, which could even exacerbate the risk of aspiration and increase the burden of eating.

[0003] However, most foods on the market that meet the requirements for swallowing have low nutritional density: for example, rice cereal, a level 3 food in IDDSI, contains only 0.5 to 2 g of protein per 100 mL, which is far below the daily protein requirement of 60 to 72 g for a healthy adult (calculated as 60 kg). Long-term consumption may lead to malnutrition and affect the health of patients.

[0004] Against this backdrop, developing high-nutrient-density foods specifically for patients with moderate to severe dysphagia has become an urgent need in the field of clinical nutritional support. According to current Chinese standards (GB 28050-2011, General Rules for Nutrition Labelling of Foods), a food can be labeled as "high-protein" when the energy provided by protein accounts for more than 12% of the total energy, or when the protein content is ≥12 g per 100 g of solid food or ≥6 g per 100 mL of liquid food. These foods have significant nutritional supplementation functions and certain physiological regulatory effects, effectively improving the nutritional status of patients.

[0005] Among the many protein sources suitable for preparing high-protein foods, egg white protein is a complete protein containing all eight essential amino acids in a balanced ratio, making it an ideal natural protein source for patients with moderate to severe dysphagia. However, traditional egg white protein-based gel foods often face a significant technical bottleneck: when the total protein concentration reaches the high-protein standard (protein content ≥12 w / w%), the formed protein gel exhibits a dense network structure, resulting in excessive hardness. This makes it difficult to meet the IDDSI level 3-5 food standard, easily causing choking or even aspiration during swallowing, thus increasing the burden of eating for patients.

[0006] Therefore, developing an egg white protein-based food that combines high protein density with suitable swallowing characteristics can not only meet the nutritional needs of patients but also maintain their ability to eat orally and improve their quality of life. This has become the core direction for solving the nutritional problems of patients with moderate to severe dysphagia who cannot control their fluid intake. Summary of the Invention

[0007] This invention addresses the problem that existing egg white protein-based foods, when reaching the high protein standard (protein content ≥12w / w%), cannot meet the IDSI level 3-5 food standards and are not suitable for patients with moderate to severe dysphagia who cannot control their fluid intake. The invention aims to provide an egg white-Chlorella composite protein gel.

[0008] A second objective of this invention is to provide the application of the egg white-Chlorella complex protein gel in the preparation of foods adapted for dysphagia.

[0009] A third objective of this invention is to provide a method for preparing the egg white-Chlorella complex protein gel.

[0010] The fourth objective of this invention is to provide a food suitable for swallowing disorders.

[0011] The above-mentioned objective of this invention is achieved through the following technical solution: This invention provides an egg white-Chlorella composite protein gel, which is prepared by the following steps: S1: Disperse egg white protein and chlorella protein thoroughly in water to obtain an egg white-chlorella protein dispersion; S2: The egg white-Chlorella protein dispersion obtained in step S1 is subjected to gradient heat treatment at 70~95℃ for 20~40min to fully crosslink, and then cooled to obtain the egg white-Chlorella composite protein gel. In step S1, the mass ratio of egg white protein to chlorella protein is 1:(3~10). In step S2, the protein content in the egg white-Chlorella complex protein gel is ≥12w / w%, and the egg white-Chlorella complex protein gel meets the level 3-5 food standards in the International Dietary Standardization Initiative for Dysphagia.

[0012] Preferably, in step S2, the protein content in the egg white-Chlorella composite protein gel is ≥17w / w.

[0013] Preferably, in step S1, the mass ratio of egg white protein to chlorella protein is 1:(4~9).

[0014] Preferably, in step S2, the gradient heat treatment is to heat in a water bath at temperature T1 for 5-10 min, heat at temperature T2 for 5-10 min, and finally heat at temperature T3 for 10-20 min. The T1 condition is 70℃≤T1<80℃; The T2 condition is 80℃≤T2<90℃; The T3 condition is 90℃≤T3≤95℃.

[0015] Preferably, in step S1, the temperature at which the dispersion is fully achieved is 40~60℃, and specifically 50℃.

[0016] Preferably, in step S1, the time for sufficient dispersion is 20 to 40 minutes, specifically 30 minutes.

[0017] Preferably, in step S1, the mass ratio of egg white protein to water is (1~5):80, more preferably (2~4):80.

[0018] Preferably, in step S2, the cooling is performed at 0~10℃ for 1~3 hours, specifically at 4℃ for 2 hours.

[0019] The present invention also provides the application of the egg white-Chlorella complex protein gel in the preparation of foods adapted for dysphagia.

[0020] The present invention also provides a food product adapted for dysphagia, comprising the egg white-Chlorella complex protein gel.

[0021] Preferably, the protein content of the dysphagia-adaptive food is ≥12w / w.

[0022] More preferably, the protein content of the dysphagia-adaptive food is ≥17w / w.

[0023] Furthermore, the dysphagia-adaptive food meets the Level 3-5 food standards of the International Dysphagia Diet Standardization Initiative, satisfying the dietary needs of patients with moderate to severe dysphagia who are unable to control their fluid intake.

[0024] The present invention has the following beneficial effects: This invention provides an egg white-Chlorella composite protein gel, which is obtained by heating and cross-linking egg white protein and chlorella protein dispersed in water. The gel not only has high protein density (protein content ≥12w / w%), but also low hardness (<120 g). Its swallowability meets the solid food standards of the International Dietary Standardization Initiative for Dysphagia (IDDSI) Level 3-5, which can meet the dietary needs of patients with moderate to severe dysphagia who cannot control their liquid intake. It provides them with a new food option that combines high nutritional density and excellent swallowing safety, which can effectively improve their nutritional status and enhance their quality of life. Attached Figure Description

[0025] Figure 1 Macroscopic images of the egg white-Chlorella complex protein gels obtained in Examples 1 and 2, the egg white-Chlorella complex protein gel obtained in Comparative Example 4, and the liquid product obtained in Comparative Example 5.

[0026] Figure 2 The graph shows the hardness analysis results of the gels obtained in Examples 1 and 2, and Comparative Examples 1-4. Figure 2 In the figure, A represents a comparison of the hardness analysis of the egg white protein gel obtained in Comparative Example 1, the egg white-Chlorella complex protein gel obtained in Comparative Example 4, and the egg white-Chlorella complex protein gel obtained in Examples 1 and 2. Figure 2 In the figure, B is a comparison chart of the hardness analysis of the egg white-soybean complex protein gel obtained in Comparative Example 2, the egg white-whey complex protein gel obtained in Comparative Example 3, and the egg white-Chlorella complex protein gel obtained in Example 1.

[0027] Figure 3 The swallowing characteristics analysis results are shown in the following figures: the egg white-Chlorella complex protein gel obtained in Examples 1 and 2, the egg white protein gel obtained in Comparative Example 1, the egg white-soybean complex protein gel obtained in Comparative Example 2, the egg white-whey complex protein gel obtained in Comparative Example 3, the egg white-Chlorella complex protein gel obtained in Comparative Example 4, and the liquid product obtained in Comparative Example 5. Detailed Implementation

[0028] The present invention will be further described below with reference to the accompanying drawings and specific embodiments, but the embodiments do not limit the present invention in any way. Unless otherwise specified, the reagents, methods and equipment used in the present invention are conventional reagents, methods and equipment in this technical field.

[0029] Unless otherwise specified, all reagents and materials used in the following examples are commercially available.

[0030] The sources of the proteins used in this application are as follows: Egg white protein: purchased from Shanghai Yuanye Biotechnology Co., Ltd., product number S12017, purity ≥80w / w% Chlorella protein: purchased from Shaanxi Baichuan Biotechnology Co., Ltd., product number BCSW-240825-2, purity ≥90w / w%; Whey protein: purchased from Haiyuanye Biotechnology Co., Ltd., product number LS445407, purity ≥80w / w% Soy protein: purchased from Shanghai Yuanye Biotechnology Co., Ltd., product number S30914, purity ≥80w / w.

[0031] Example 1: Preparation of egg white-Chlorella complex protein gel The preparation of egg white-Chlorella complex protein gel specifically includes the following steps: (1) Preparation of egg white-Chlorella binary protein dispersion: Accurately weigh 2 g egg white protein and 18 g chlorella protein (the mass ratio of egg white protein to chlorella protein is 1:9) and 80 g deionized water. Mix the egg white protein and chlorella protein with the deionized water evenly, and then place it in a 50℃ water bath and stir magnetically for 30 min to ensure complete protein dispersion, so as to obtain egg white-chlorella binary protein dispersion (after conversion, the total protein content in the dispersion is ≥17.8w / w%).

[0032] (2) Using the gradient heating method, the egg white-Chlorella binary protein dispersion obtained in step (1) was heated in a water bath at 70°C for 5 minutes, at 80°C for 7 minutes, and finally at 90°C for 15 minutes.

[0033] (3) After step (2) is completed, it is refrigerated at 4°C for 2 h to finally obtain egg white-Chlorella binary protein gel (see Figure 1 ).

[0034] A small amount of moisture evaporates during the preparation process. Therefore, the total protein content in the egg white-Chlorella composite protein gel obtained in Example 1 is >17.8 w / w%, which meets the standard for high-protein foods.

[0035] Example 2: Preparation of egg white-Chlorella complex protein gel The difference from Example 1 is that the mass ratio of egg white protein to chlorella protein is 1:4, and the specific steps include the following: (1) Preparation of egg white-Chlorella binary protein dispersion: Accurately weigh 4 g egg white protein and 16 g chlorella protein (the mass ratio of egg white protein to chlorella protein is 1:4) and 80 g deionized water. Mix the egg white protein and chlorella protein with the deionized water evenly, and then place it in a 50℃ water bath and stir magnetically for 30 min to ensure complete protein dispersion, and obtain egg white-chlorella binary protein dispersion (after conversion, the total protein content in the dispersion is ≥17.6w / w%).

[0036] (2) Using the gradient heating method, the egg white-Chlorella binary protein dispersion obtained in step (1) was heated in a water bath at 70°C for 5 minutes, at 80°C for 7 minutes, and finally at 90°C for 15 minutes.

[0037] (3) After step (2) is completed, it is refrigerated at 4°C for 2 h to finally obtain egg white-Chlorella binary protein gel (see Figure 1 ).

[0038] A small amount of moisture evaporates during the preparation process. Therefore, the total protein content in the egg white-Chlorella composite protein gel obtained in Example 2 is >17.6 w / w%, which meets the standard for high-protein foods.

[0039] Example 3: Preparation of egg white-Chlorella complex protein gel The difference from Example 1 is that the gradient heating procedure in step (2) is different, specifically including the following steps: (1) Preparation of egg white-Chlorella binary protein dispersion: Accurately weigh 2 g egg white protein and 18 g chlorella protein (the mass ratio of egg white protein to chlorella protein is 1:9) and 80 g deionized water. Mix the egg white protein and chlorella protein with the deionized water evenly, and then place it in a 50℃ water bath and stir magnetically for 30 min to ensure complete protein dispersion, so as to obtain egg white-chlorella binary protein dispersion (after conversion, the total protein content in the dispersion is ≥17.8w / w%).

[0040] (2) Using the gradient heating method, the egg white-Chlorella binary protein dispersion obtained in step (1) was heated in a water bath at 73°C for 10 minutes, at 88°C for 5 minutes, and finally at 92°C for 18 minutes.

[0041] (3) After step (2) is completed, place it at 4℃ for 2 h to obtain egg white-Chlorella binary protein gel.

[0042] A small amount of moisture evaporates during the preparation process. Therefore, the total protein content in the egg white-Chlorella composite protein gel obtained in Example 3 is >17.8 w / w%, which meets the standard for high-protein foods.

[0043] Comparative Example 1: Preparation of Egg White Protein Gel The difference from Example 1 is that the chlorella protein is replaced with an equal mass of egg white protein, specifically including the following steps: (1) Preparation of egg white protein dispersion: Accurately weigh 20 g of egg white protein and 80 g of deionized water, mix the egg white protein and deionized water evenly, and then place it in a 50℃ water bath and magnetically stir for 30 min to ensure complete dispersion of the protein, and obtain egg white protein dispersion (after conversion, the total protein content in the dispersion is ≥16w / w%).

[0044] (2) Using the gradient heating method, the egg white protein dispersion obtained in step (1) was heated in a water bath at 70°C for 5 minutes, at 80°C for 7 minutes, and finally at 90°C for 15 minutes.

[0045] (3) After step (2) is completed, place it at 4°C for 2 hours to obtain egg white protein gel.

[0046] A small amount of moisture evaporates during the preparation process. Therefore, the total protein content in the egg white protein gel obtained in Comparative Example 1 is >16w / w%, which meets the standard for high-protein foods.

[0047] Whey protein, soy protein, and chlorella protein all contain the eight essential amino acids for the human body (lysine, tryptophan, phenylalanine, methionine, threonine, isoleucine, leucine, and valine), making them excellent protein sources for preparing high-protein foods. Based on this, in a comparative example, whey protein and soy protein were used to replace chlorella protein to prepare egg white protein-based gels, respectively, to compare and analyze the effects of different protein sources on gel texture properties.

[0048] Comparative Example 2: Preparation of Egg White-Soybean Complex Protein Gel The difference from Example 1 is that the chlorella protein is replaced with an equal mass of soy protein, specifically including the following steps: (1) Preparation of egg white-soybean binary protein dispersion: Accurately weigh 2 g egg white protein and 18 g soybean protein (the mass ratio of egg white protein to soybean protein is 1:9) and 80 g deionized water. Mix the egg white protein and soybean protein with the deionized water evenly, and then place it in a 50 ℃ water bath and magnetically stir for 30 min to ensure complete protein dispersion, and obtain egg white-soybean binary protein dispersion (after conversion, the total protein content in the dispersion is ≥16w / w%).

[0049] (2) Using the gradient heating method, the egg white-soybean binary protein dispersion obtained in step (1) was heated in a water bath at 70 ℃ for 5 minutes, at 80 ℃ for 7 minutes, and finally at 90 ℃ for 15 minutes.

[0050] (3) After step (2) is completed, place it at 4 ℃ for 2 h to obtain egg white-soybean binary protein gel.

[0051] A small amount of moisture evaporates during the preparation process. Therefore, the total protein content in the egg white-soybean composite protein gel obtained in Comparative Example 2 is >16w / w%, which meets the standard for high-protein foods.

[0052] Comparative Example 3: Preparation of Egg White-Whey Complex Protein Gel The difference from Example 1 is that the chlorella protein is replaced with an equal mass of whey protein, specifically including the following steps: (1) Preparation of egg white-whey binary protein dispersion: Accurately weigh 2 g egg white protein and 18 g whey protein (the mass ratio of egg white protein to whey protein is 1:9) and 80 g deionized water. Mix the egg white protein and whey protein with the deionized water evenly, and then place it in a 50 ℃ water bath and stir magnetically for 30 min to ensure complete protein dispersion, and obtain egg white-whey binary protein dispersion (after conversion, the total protein content in the dispersion is ≥16w / w%).

[0053] (2) Using the gradient heating method, the egg white-whey binary protein dispersion obtained in step (1) was heated in a water bath at 70 ℃ for 5 minutes, at 80 ℃ for 7 minutes, and finally at 90 ℃ for 15 minutes.

[0054] (3) After step (2) is completed, place it at 4 ℃ for 2 h to obtain egg white-whey binary protein gel.

[0055] A small amount of moisture evaporates during the preparation process. Therefore, the total protein content in the egg white-whey complex protein gel obtained in Comparative Example 3 is >16w / w%, which meets the standard for high-protein foods.

[0056] Comparative Example 4: Preparation of Egg White-Chlorella Complex Protein Gel The difference from Example 1 is that the mass ratio of egg white protein to chlorella protein is 1:1.5, and the specific steps include the following: (1) Preparation of egg white-Chlorella binary protein dispersion: Accurately weigh 8 g of egg white protein and 12 g of chlorella protein (the mass ratio of egg white protein to chlorella protein is 1:1.5) and 80 g of deionized water. Mix the egg white protein and chlorella protein with the deionized water evenly, and then place it in a 50℃ water bath and stir magnetically for 30 min to ensure complete protein dispersion, so as to obtain egg white-chlorella binary protein dispersion (after conversion, the total protein content in the dispersion is ≥17.2w / w%).

[0057] (2) Using the gradient heating method, the egg white-Chlorella binary protein dispersion obtained in step (1) was heated in a water bath at 70°C for 5 minutes, at 80°C for 7 minutes, and finally at 90°C for 15 minutes.

[0058] (3) After step (2) is completed, it is refrigerated at 4°C for 2 h to finally obtain egg white-Chlorella binary protein gel (see Figure 1 ).

[0059] A small amount of moisture evaporates during the preparation process. Therefore, the total protein content in the egg white-Chlorella complex protein gel obtained in Comparative Example 4 is >17.2w / w%, which meets the standard for high-protein foods.

[0060] Comparative Example 5: Preparation of Egg White-Chlorella Protein Composite Dispersion The difference from Example 1 is that the mass ratio of egg white protein to chlorella protein is 1:19, and the specific steps include the following: (1) Preparation of egg white-Chlorella binary protein dispersion: Accurately weigh 1 g egg white protein and 19 g chlorella protein (the mass ratio of egg white protein to chlorella protein is 1:19) and 80 g deionized water. Mix the egg white protein and chlorella protein with the deionized water evenly, and then place it in a 50℃ water bath and stir magnetically for 30 min to ensure complete protein dispersion, and obtain egg white-Chlorella binary protein dispersion (after conversion, the total protein content in the dispersion is ≥17.9w / w%).

[0061] (2) Using the gradient heating method, the egg white-Chlorella binary protein dispersion obtained in step (1) was heated in a water bath at 70°C for 5 minutes, at 80°C for 7 minutes, and finally at 90°C for 15 minutes.

[0062] (3) After step (2) was completed, the sample was refrigerated at 4°C for 2 hours. No gel was formed, and the sample remained liquid (see [link]). Figure 1 ).

[0063] At this ratio, the egg white-Chlorella binary protein dispersion does not form a gel and remains liquid, making it unsuitable for patients with moderate to severe dysphagia who cannot control their fluid intake, as it increases the risk of aspiration.

[0064] Experimental Example 1: Gel Texture Properties Test Hardness analysis was performed on the gels obtained in Examples 1-2 and Comparative Examples 1-4. No gel formed in Comparative Example 5, therefore this test was not performed. The correspondence between hardness and IDDSI is referenced in the paper (Instrumental texture assessment of IDDSI texture levels for dysphagia management. Part 2: Texture modified foods; DOI: 10.1111 / jtxs.12706), where solid foods with a hardness <12 kPa (120 g, with 1 kPa = 10 g as the conversion standard) are classified as IDDSI level 5 and below (i.e., level 3-5 foods); foods with a hardness between 12 kPa and 20 kPa (120 g to 200 g) are classified as IDDSI level 6; and solid foods with a hardness >20 kPa (200 g) are classified as IDDSI level 7 (ordinary foods).

[0065] 1. Testing Method The gel sample was cut into smooth cylinders with a length of 10 mm and a diameter of 14 mm. The textural properties of the protein gel were determined using a texture profiler (TPA). Measurement conditions: A TA / 0.5 probe was used, with a speed of 1 mm / s before, during, and after the measurement, and the gel compression deformation rate was 50%.

[0066] Hardness refers to the force required to reach its maximum peak value during the first compression, and is used to characterize the ability of a gel network to resist deformation caused by external forces. For gel foods, the greater the hardness of the gel, the more difficult it is to swallow.

[0067] 2. Test Results Hardness analysis results are as follows Figure 2 As shown, the gel prepared in Example 1 had a hardness of 41.5 g, which meets the IDSI grade 3-5 food standard; the gel prepared in Example 2 had a hardness of 118.5 g, which also meets the IDSI grade 3-5 food standard.

[0068] The gel prepared in Comparative Example 2 had a hardness in the range of 120 g to 200 g, which meets the IDSI Grade 6 food standard.

[0069] The gels prepared by Comparative Examples 1, 3, and 4 all had a hardness higher than 200 g, which meets the IDSI Grade 7 food (ordinary food) standard.

[0070] The above experimental results show that the egg white-Chlorella binary protein gel prepared in the embodiments of the present invention has lower hardness, meets the IDDSI grade 3-5 food standards, and better meets the dietary needs of patients with moderate to severe dysphagia who cannot control their liquid intake.

[0071] Experimental Example 2: Gel Swallowing Properties Test The gels obtained in Examples 1-2 and Comparative Examples 1-4, as well as the liquid product obtained in Comparative Example 5, were specifically graded using IDDSI. IDDSI provides a unified, scientific, and practical standard for dietary management of dysphagia. The IDDSI framework classifies foods into eight levels (0-7) based on their texture, rheological properties, and the patient's swallowing ability, covering the entire range from liquids to solids: liquid food grading (0-4 levels) and solid food grading (3-7 levels). From a beverage perspective, levels 3-4 are highly viscous liquids; from a solid food perspective, levels 3-4 are paste / fine puree-like solid foods. Liquid foods are only suitable for individuals who maintain self-controlled fluid intake.

[0072] The specific grading system for solid foods is shown in Table 1.

[0073] Table 1. IDDSI Grading System for Solid Foods

[0074] For patients with moderate to severe dysphagia (i.e., those who cannot effectively control liquid swallowing and are prone to aspiration, and who also have difficulty chewing and swallowing ordinary solid foods), liquids are prone to aspiration due to their fast flow rate and difficulty in control. Therefore, IDDSI usually recommends that such patients prioritize solid foods that meet IDDSI level 3 to 5 to reduce safety risks during eating.

[0075] The present invention further uses the fork drip test and the spoon tilt test to determine whether it belongs to IDSI level 4 food; uses the fork drip test, fork pressure test and spoon tilt test to determine whether it belongs to IDSI level 5 food; and uses the fork pressure test to determine whether it belongs to IDSI level 6 or IDSI level 7 food.

[0076] The methods for testing the gels obtained in Examples 1-2 and Comparative Examples 1-4, and the liquid product obtained in Comparative Example 5 are as follows: 1. Drip test for dinner forks Place the gel on a stainless steel fork and hold it horizontally for 10 seconds to observe if it drips.

[0077] 2. Fork pressure test Apply pressure to the gel with a fork for 2-3 seconds.

[0078] 3. Spoon tilt test Place the gel on a spoon and tilt the spoon at a 90-degree angle during the test to see if the gel can slide off cleanly.

[0079] 4. Syringe test Load 10 mL of liquid sample into a 10 mL syringe, allow the sample to flow out of the 2 mm diameter needle for 10 seconds, then quickly stop the syringe and record the volume of liquid remaining in the tube.

[0080] Figure 3 The analytical results of the swallowing properties of the gels obtained in Examples 1-2 and Comparative Examples 1-5 are presented: In the fork drip test, the gel of Example 1 remained mostly on the fork, forming a tail-like shape in the fork crevices, but did not drip continuously. In the fork pressure test, the fork tines left obvious marks on its surface. In the spoon tilt test, it fell smoothly and quickly off the spoon without leaving any residue. Based on the above test results, the gel of Example 1 meets the core characteristics of Level 4 in the IDDSI classification standard: it has neither the high fluidity of a liquid nor an overly hard texture, and can meet the safe consumption needs of patients with moderate to severe dysphagia who cannot control their liquid intake.

[0081] In the fork drip test, the gel of Example 2 stood upright on the fork without slipping through the fork gaps; in the fork pressure test, it was easily crushed into a suitable size when pressure (less than 17 kPa) was applied without causing the thumbnail to turn white; in the spoon tilt test, it maintained its shape on the spoon and slid off the spoon when tilted without leaving any residue; based on the above test results, the gel of Example 2 meets the core characteristics of Level 5 in the IDDSI classification standard: uniform texture, certain shaping ability, and the ability to form a soft bolus under tongue pressure, which can meet the safe consumption needs of patients with moderate to severe dysphagia who cannot control their liquid intake.

[0082] In the fork pressure test, the gel in Comparative Example 2 required pressure greater than 17 kPa (enough to turn a thumbnail white) to break it. After the fork was removed, the gel sample was completely destroyed and could not maintain its original shape, indicating that it can be cut into small, chewable pieces using only a fork. Based on the above test results, the gel in Comparative Example 2 meets the core characteristics of Level 6 in the IDDSI classification standard: soft, homogeneous, without a hard core, and easily crushable with a fork. It is only suitable for individuals with the ability to crush food with their gums or form it into a clump with their tongue, and does not meet the safe consumption needs of patients with moderate to severe dysphagia who cannot control their liquid intake.

[0083] In the fork pressure test, the gels of Comparative Examples 1, 3, and 4 required a pressure greater than 17 kPa that would turn a thumbnail white to break them. After the fork was removed, the gel samples were not completely destroyed, but they could not maintain their original shape and still retained a certain degree of structural integrity. Based on the above test results, the gels of Comparative Examples 1, 3, and 4 meet the core characteristics of Level 7 in the IDDSI classification standard: regular texture, requires mild chewing, has a natural food structure, and is only suitable for people with independent chewing ability. They do not meet the safe consumption needs of patients with moderate to severe dysphagia who cannot control their liquid intake.

[0084] The sample in Comparative Example 5 was in liquid form, so a syringe test was used to determine its swallowing characteristics. The results are as follows: Figure 3 As shown, approximately 4.6 mL of the sample remained in the syringe after 10 seconds, thus classifying it as IDDSI level 2. Samples at this level flow too quickly, posing a risk of aspiration (liquid entering the trachea) for patients with moderate to severe dysphagia who cannot control their fluid intake. This does not meet the safe consumption needs of patients with moderate to severe dysphagia who cannot control their fluid intake.

[0085] The gel in Example 3 showed that it met the core characteristics of Level 4 in the IDDSI classification standard, which are not shown here.

[0086] In summary, the gels obtained in Examples 1, 2, and 3 meet the standards for Class 3-5 food in the IDDSI framework, satisfying the dietary needs of patients with moderate to severe dysphagia who cannot control their fluid intake.

[0087] The above embodiments are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above embodiments. Any changes, modifications, substitutions, combinations, or simplifications made without departing from the spirit and principle of the present invention shall be considered equivalent substitutions and shall be included within the protection scope of the present invention.

Claims

1. An egg white-Chlorella composite protein gel, characterized in that, The preparation process includes the following steps: S1: Disperse egg white protein and chlorella protein thoroughly in water to obtain an egg white-chlorella protein dispersion; S2: The egg white-Chlorella protein dispersion obtained in step S1 is subjected to gradient heat treatment at 70~95℃ for 20~40 min to fully crosslink and then cooled to obtain the egg white-Chlorella composite protein gel. In step S1, the mass ratio of egg white protein to chlorella protein is 1:(3~10). In step S2, the protein content in the egg white-Chlorella complex protein gel is ≥12w / w%, and the egg white-Chlorella complex protein gel meets the level 3-5 food standards in the International Dietary Standardization Initiative for Dysphagia.

2. The egg white-Chlorella composite protein gel as described in claim 1, characterized in that, In step S1, the mass ratio of egg white protein to chlorella protein is 1:(4~9).

3. The egg white-Chlorella composite protein gel as described in claim 1, characterized in that, In step S2, the gradient heat treatment consists of heating in a water bath at temperature T1 for 5-10 min, heating at temperature T2 for 5-10 min, and finally heating at temperature T3 for 10-20 min. The T1 condition is 70℃≤T1<80℃; The T2 condition is 80℃≤T2<90℃; The T3 condition is 90℃≤T3≤95℃.

4. The egg white-Chlorella composite protein gel as described in claim 1, characterized in that, In step S1, the sufficiently dispersed parameters satisfy at least one of the following: (1) The temperature at which the dispersion is fully achieved is 40~60℃; (2) The time for sufficient dispersion is 20~40 min.

5. The egg white-Chlorella composite protein gel as described in claim 1, characterized in that, In step S1, the mass ratio of egg white protein to water is (1~5):

80.

6. The egg white-Chlorella composite protein gel as described in claim 1, characterized in that, In step S2, the protein content in the egg white-Chlorella composite protein gel is ≥17w / w.

7. The use of the egg white-Chlorella complex protein gel according to any one of claims 1 to 6 in the preparation of dysphagia-adapted foods.

8. A food product suitable for dysphagia, characterized in that, It comprises the egg white-Chlorella complex protein gel as described in any one of claims 1 to 6.

9. The dysphagia-adaptive food as described in claim 8, characterized in that, The protein content of the food suitable for dysphagia is ≥12w / w.

10. The dysphagia-adaptive food as described in claim 8, characterized in that, The dysphagia-adaptive foods meet the Level 3-5 food standards of the International Dysphagia Diet Standardization Initiative.

Images