三种多糖对大豆蛋白-芦丁复合物稳定的油凝胶理化、吞咽、稳定性和体外消化特性的影响OA

Ternary complexes were prepared by combining soy protein-rutin complex(SRG)with chitin(CHI),xanthan gum(XG)or chitosan(CTS)at SRG:polysaccharide mass ratios of 1:2 and 2:1,and composite oleogels were subse-quently fabricated by emulsion templating.The influences of polysaccharide type and ratio on the physicochemical,swal-lowing,environmental-stability,oxidative-stability and in vitro digestion properties of the composite oleogels were system-atically evaluated.The results showed that at SRG:XG=2:1,rutin loading and thermal stability were higher than in any other group;the composite oleogel displayed uniform colour and markedly increased hardness,G'and G'',and it met IDDSI level 6(wet and soft)with no visible residue,satisfying the requirement for easily deformable foods intended for dysphagic patients.The environmental stability results showed that this same ratio yielded the lowest stratification index under varying ionic strengths and repeated freeze-thaw cycles,giving significantly superior ionic and freeze-thaw stability(P<0.05)and an oxidation value as low as 0.005 mg MDA/kg,effectively suppressing lipid oxidation.Furthermore,the in vitro digestion results showed that at SRG:XG=2:1 rutin bioavailability reached 84.67％.With the correct polysaccharide type and con-centration,high loading,easy swallowing and ready digestion are simultaneously attainable,offering a fresh concept for developing oleogel-based swallowable food masses tailored to individuals with dysphagia.