# The Influence of Polysaccharides on the Textural Properties and Water Retention Capacity of Animal–Plant Dual-Protein Gels

## TL;DR

This study explores how adding different polysaccharides affects the texture and water retention of gels made from pork and soy milk, aiming to create nutritious, easy-to-swallow foods for people with dysphagia.

## Contribution

The study introduces a practical strategy for developing dysphagia-friendly foods using animal-plant dual-protein gels with optimized polysaccharide addition.

## Key findings

- Xanthan gum at 1.0% concentration produced the optimal gel with 43.2% higher water-holding capacity.
- Polysaccharides reduced gel hardness by disrupting protein cross-linking and the gel network.
- The optimal formulation met both IDDSI Level 5 and Japanese Dysphagia Diet Level III standards.

## Abstract

To develop nutrient-rich whole-food gels for individuals with dysphagia, this study constructed a pork–whole soy milk composite gel (PSG) using a hybrid animal–plant protein approach. The effects of xanthan gum, konjac glucomannan, and guar gum at different concentrations (0.5%, 1.0%, and 1.5%) on the gel properties, protein conformation, and microstructure of different PSGs were systematically investigated. The results indicated that polysaccharides interfered with protein cross-linking and disrupted the gel network, leading to reduced gel hardness. Due to their abundant hydrophilic groups, the polysaccharides significantly enhanced the water-holding capacity (p < 0.05), achieving a synergistic outcome of structural softening and functional reinforcement. A comprehensive evaluation identified the PSG with 1.0% xanthan gum as the optimal formulation, which exhibited a 43.2% increase in water-holding capacity and a hardness only 23.5% of the control, complying with both International Dysphagia Diet Standardisation Initiative (IDDSI) Level 5 and Japanese Dysphagia Diet Level III standards. This study elucidates the mechanism by which polysaccharides modulate whole-food protein gels and provides a practical strategy for developing dysphagia-friendly foods that preserve nutritional quality and are suitable for industrial production.