Texture-Modified Soy Protein Gels Using Transglutaminase and Agar for Elderly Dysphagia Management

Area of Science:

• Food Science and Technology
• Gerontology
• Biochemistry

Background:

• Dysphagia (difficulty swallowing) is prevalent in the elderly, increasing risks of choking and aspiration.
• Existing food options may not adequately cater to the specific textural needs of elderly individuals with dysphagia.

Purpose of the Study:

• To develop a texturally modified soy protein gel meeting Universal Design Food (UDF) standards for dysphagia patients.
• To assess the impact of transglutaminase and agar on soy protein gel texture for improved swallowability.

Main Methods:

• Soy protein gel texture was modified using varying concentrations of transglutaminase (0.5%, 1.0%, 2.0%) with agar.
• Gel hardness was measured, and texture was classified according to UDF standards (Levels 2 and 4 achieved).
• Structural analysis (secondary protein structure) was performed to understand texture modification mechanisms.

Main Results:

• A soy protein gel with 0.5% transglutaminase achieved UDF Level 4 (no chewing required) with the lowest hardness (2.2 × 10³ N/m²).
• A gel with 2.0% transglutaminase and 0.5% agar reached UDF Level 2 (mashable with gums) with higher hardness (3.29 × 10⁴ N/m²).
• Transglutaminase treatment altered protein secondary structure, reducing α-helixes/β-sheets and increasing β-turns, enhancing gel flexibility.

Conclusions:

• Combined use of transglutaminase and agar effectively modifies soy protein gel texture for dysphagia diets.
• Tailored textures meet specific UDF levels, providing suitable options for severe and moderate dysphagia.
• This innovation offers the food industry potential for creating safer, diverse food products for aging populations.