Dual-function dextrin modulators in protein-rich matrices: Controlled aggregation for tailored fluid-gel transitions...

High-protein (HP) foods are increasingly sought after for their nutritional benefits. However, the uncontrolled aggregation of soy protein (SP) during thermal processing limits its application both in high-viscosity and low-viscosity HP products. Here, we report a facile method for regulating SP aggregation and gel properties by a simple preheating process combined with the introduction of β-cyclodextrin (β-CD) and resistant dextrin (RD). Conformational changes and interaction analysis collectively revealed that β-CD inhibited SP aggregation by specifically binding with exposed hydrophobic regions via its hydrophobic cavity. The reduced hydrophobic interactions coupled with enhanced electrostatic repulsion endowed the high-concentration SP system with improved flowability, as evidenced by the 2.27-fold increase in the flow behavior index compared to native SP. In contrast, RD promoted SP aggregation by strengthening hydrophobic interactions and weakening electrostatic repulsion, accelerating gel formation and resulting in a more robust gel network characterized by a 138 % increase in storage modulus. These findings offer valuable strategies for precisely tailoring the rheological and nutritional properties of SP-based HP foods, meeting diverse functional and consumer demands.