食品与发酵工业 >

2022 , Vol. 48 >Issue 19: 99 - 107

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028800

研究报告

溶液环境对吞咽障碍食品胶基增稠剂流变学性质的影响

  • 颜准 ,
  • 谭荣华 ,
  • 艾连中 ,
  • 赖凤羲 ,
  • 谢凡 ,
  • 张汇
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  • (上海理工大学 健康科学与工程学院,上海食品微生物工程技术研究中心,上海,200093)
第一作者：硕士研究生(张汇副教授为通信作者,E-mail:zhh8672@126.com)

收稿日期: 2021-07-30

  修回日期: 2021-10-09

  网络出版日期: 2022-11-01

基金资助

上海市自然科学基金面上项目(20ZR1439100);山东省科技成果重点推广计划项目(2018YYSP003)

收起

The effect of solution environment on the rheological properties of gum-based thickener for dysphagia

  • YAN Zhun ,
  • TAN Ronghua ,
  • AI Lianzhong ,
  • LAI Phoency ,
  • XIE Fan ,
  • ZHANG Hui
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  • (Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology,Shanghai 200093,China)

Received date: 2021-07-30

  Revised date: 2021-10-09

  Online published: 2022-11-01

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摘要

吞咽障碍患者通常使用食品胶基增稠剂辅助吞咽液体食物,以达到安全吞咽的目的。使用流变仪研究了黄原胶和瓜尔豆胶复配体系的流变学特性,并开发出一款以黄原胶和瓜尔豆胶为主要原料的吞咽障碍胶基增稠剂,探讨了温度、pH和蛋白饮料(豆浆、高脂牛奶和脱脂牛奶)对其流变性质的影响。结果表明,黄原胶和瓜尔豆胶具有协同增效作用,最佳复配比例为5∶5;所开发的胶基增稠剂在质量浓度为10 g/L时具有较强的剪切稀化特性,良好的pH和热稳定性;在室温(25 ℃)下,增稠高脂牛奶的η50(50 s-1下的表观黏度)最大,增稠脱脂牛奶和增稠豆浆表观黏度无显著差异;在20~80 ℃下,增稠蛋白饮料均具有较高表观黏度,说明胶基增稠剂在蛋白热饮中有良好的增稠效果,可满足安全吞咽的要求。研究结果可为胶基增稠剂在不同溶液环境中的安全应用提供理论数据支撑和应用指导。

关键词： 吞咽障碍; 胶基增稠剂; 流变性质; 黄原胶; 瓜尔豆胶

本文引用格式

颜准 , 谭荣华 , 艾连中 , 赖凤羲 , 谢凡 , 张汇 . 溶液环境对吞咽障碍食品胶基增稠剂流变学性质的影响[J]. 食品与发酵工业, 2022 , 48(19) : 99 -107 . DOI: 10.13995/j.cnki.11-1802/ts.028800

Abstract

Patients with dysphagia usually use food gum-based thickeners to assist in swallowing liquid foods. In this paper, a rheometer was used to study the rheological properties of the xanthan gum and guar gum compound system. Moreover, a gum-based thickener for dysphagia using xanthan gum and guar gum as the main raw materials was developed. Besides the influence of temperature, pH and protein beverages (soy milk, high-fat milk, and skimmed milk) on their rheological properties were detected. Results showed that xanthan gum and guar gum played a synergistic effect and the best compounding ratio was 5∶5. The developed gum-based thickener at a mass concentration of 10 g/L possessed strong shear thinning characteristics and good pH and thermal stability. At room temperature (25 ℃), the η50 (apparent viscosity under 50 s-1) of thickened high-fat milk was the largest, and there was no significant difference in the apparent viscosity of thickened skimmed milk and thickened soy milk. At 20-80 ℃, thickened protein beverages had higher apparent viscosity, indicating that the gum-based thickener had a good thickening effect in hot protein drinks and could meet the requirements of safe swallowing for dysphagia. The results of this study can provide theoretical data support and application guidance for the safe application of gum-based thickeners in different solution environments.

Key words： dysphagia; gum-based thickener; rheological property; xanthan gum; guar gum

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