Effect of Xanthan, Guar, and Carrageenan Gums on the Physicochemical Properties of Hypoallergenic Pea Protein-Based Dysphagia-Friendly Matrices
Year: 2026
Type: article
Abstract: Due to the allergenicity of soy protein, this study aimed to develop a hypoallergenic, dysphagia-friendly matrix using pea protein. We investigated the effects of three hydrocolloid thickeners—xanthan gum (XG), guar gum (G), and carrageenan (C) at various concentrations on the beverage's rheological properties, textural characteristics, and dysphagia diet classification. The unthickened pea protein base was unstable, exhibiting rapid phase separation and low viscosity, unsuitable for dysphagia diets. The addition of XG (0.4-0.6 g), G (0.5-1.0 g), and C (0.8-1.2 g) successfully produced matrices meeting the slightly, mildly, and moderately thick levels of the Japanese Society of Dysphagia Rehabilitation (JSDR) framework. However, discrepancies were noted between instrumental viscosity and syringe flow test classifications. Rheological analysis revealed that XG samples were predominantly elastic (G' > G") in the linear visco-elastic region (LVR) and exhibited shear-thinning behavior. In contrast, G and C samples were predominantly viscous (G" > G'). Frequency sweeps characterized XG samples as weak gels, G samples as dilute polymer solutions, and C samples as gel-like structures. Texture profile analysis further showed that xanthan gum imparted the highest firmness and thickness, whereas guar gum provided the best flowability.
Source: Foods
Authors: Huaiwen Yang, Chi-Chung Hua, Po-Hsun Huang
Institutions: National Chiayi University, National Chung Cheng University
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $3,499
OpenAlex ID: W7123356160