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食品与发酵工业  2021, Vol. 47 Issue (4): 116-122    DOI: 10.13995/j.cnki.11-1802/ts.024900
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
黄原胶的干热改性及复配增稠应用
杨波1*, 王珂1, 杨光1, 吴君波1, 江容安2
1(上海理工大学 医疗器械与食品学院, 上海,200093)
2(上海市杨浦区中心医院, 上海,200090)
Modification of xanthan gum by dry heat and application of its compound thickening
YANG Bo1*, WANG Ke1, YANG Guang1, WU Junbo1, JIANG Rongan2
1(School of Medical Devices and Food, University of Shanghai for Science and Technology, Shanghai 200093,China)
2(Shanghai Yangpu District Central Hospital, Shanghai 200090,China)
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摘要 该文对黄原胶进行干热改性,提高了黄原胶的速溶性和黏度,并进行红外光谱、粒度、分子质量和X-射线衍射等结构表征,最后将改性黄原胶与预糊化淀粉和麦芽糊精复配,应用于吞咽造影。结果表明,改性黄原胶分子间发生了交联,结晶区减少,改性黄原胶的速溶性和黏度明显提高,复配增稠剂的速溶性大幅提高,吞咽造影结果证明减少了吞咽障碍引起的误吸等现象。
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杨波
王珂
杨光
吴君波
江容安
关键词:  黄原胶  干热改性  结构表征  增稠  吞咽造影    
Abstract: In order to reduce the aspiration and coughing that often occurs in the elder, this article modified xanthan gum by dry heat to improve the instant dissolution and viscosity of xanthan gum, and carried out structural characterization such as infrared spectroscopy, particle size, molecular weight and X-ray diffraction. Then the modified xanthan gum was compounded with pre-gelatinized starch and maltodextrin to study the swallowing situation. The results showed that the instant dissolution and viscosity of modified xanthan gum were significantly improved, while the molecular weight was slightly increased. The modified xanthan gum has cross-linked between the molecules and the crystalline area was reduced. And the instant dissolution of the compound thickener was greatly improved. The results of swallowing radiography proved to effectively reduce the aspiration caused by swallowing disorders.
Key words:  xanthan gum    dry heat modification    structural characterization    thickening    swallowing radiography.
收稿日期:  2020-06-30      修回日期:  2020-09-02           出版日期:  2021-02-25      发布日期:  2021-03-16      期的出版日期:  2021-02-25
作者简介:  博士,副教授(本文通讯作者,E-mail:yangbo6899@126.com)
引用本文:    
杨波,王珂,杨光,等. 黄原胶的干热改性及复配增稠应用[J]. 食品与发酵工业, 2021, 47(4): 116-122.
YANG Bo,WANG Ke,YANG Guang,et al. Modification of xanthan gum by dry heat and application of its compound thickening[J]. Food and Fermentation Industries, 2021, 47(4): 116-122.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.024900  或          http://sf1970.cnif.cn/CN/Y2021/V47/I4/116
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