Hydrocolloids are often used as thickeners to create texture-modified diets for people with dysphagia. The effect of different konjac gum (KGM)/xanthan gum (XG) ratios (12/0, 5/1, 3/1, 1/1, 1/3, 1/5, 0/12, w/w) on rheological properties, 3D printability, textural properties, microstructure, and the proteoglycan interactions of cooked sturgeon pastes were investigated. The sturgeon pastes with different KGM/XG ratios demonstrated shear-thinning behavior and excellent viscoelasticity which made it good feedstock for 3D printing. The texture properties of the sturgeon paste with different KGM/XG ratios were all significantly improved (p < 0.05) comparing to the control, and satisfied the potential transitional foods in the International Dysphagia Diet Standardization Initiative (IDDSI) framework. The hardness (660.62 g) and water holding capacity (98.12%) maximized at the KGM/XG ratio of 1/1. The addition of KGM/XG mainly promotes cross-linking between protein to strength the network structure through hydrogen bonding.

亲水胶体通常用作增稠剂，为患有吞咽困难的人制作质地改良的饮食。不同魔芋胶（KGM）/黄原胶（XG）比例（12/0、5/1、3/1、1/1、1/3、1/5、0/12、w/w）对研究了煮熟的鲟鱼酱的流变特性、3D 可打印性、质地特性、微观结构和蛋白多糖相互作用。具有不同 KGM/XG 比例的鲟鱼膏表现出剪切稀化行为和出色的粘弹性，使其成为 3D 打印的良好原料。不同KGM/XG配比的鲟鱼膏质构特性均有显着改善（p < 0.05) 与对照组相比，满足国际吞咽困难饮食标准化倡议 (IDDSI) 框架中的潜在过渡食品。硬度 (660.62 g) 和持水量 (98.12%) 在 KGM/XG 比例为 1/1 时达到最大值。KGM/XG的加入主要促进蛋白质之间的交联，通过氢键加强网络结构。