Preliminary exploration for evaluating acuity of oral texture perception

Despite the important role of oral texture perception in feeding and nutritional homeostasis, its impairment has not been of particular clinical interest, and no clinical protocol is available to evaluate its acuity. This preliminary study aimed to establish a method to evaluate the acuity of oral texture perception. Because texture perception is regarded as reflecting integrity of the sensorimotor system of the jaw and mouth, we hypothesized that the ability to perceive various aspects of food texture would correlate with each other, and tested our hypothesis in 11 healthy adults. First, we prepared three types of test foods with different dominant textures, each of which comprised a series of stimuli with different ingredient concentrations; we used these test foods in discrimination tests involving pairwise comparison. Tests performed using the up‐down staircase method revealed significant correlation among the discrimination thresholds for three test foods, suggesting that acuities of texture perception correlated with each other across different textural attributes. Second, we examined the associations between the acuity of texture perception and some aspects of mechanical sensation of the tongue: tactile and two‐point discrimination thresholds, as well as the graininess recognition threshold. The acuity of texture perception of the subjects whose sensitivity was low for at least one of these aspects of mechanical sensation (n = 5) was significantly lower than that exhibited by the other subjects (Wilcoxon rank‐sum test, p = 0.0417). We concluded that oral texture perception ability can be evaluated by discrimination tests for specific aspects of texture, using appropriate test foods.     

油墨黏度对印刷适性的影响分析

在印刷中,油墨黏度的控制是保证印刷品质量的关键,它直接与颜料的转移、脏版、印品光泽度,颜料粘接牢固度、静电等绝大多数质量问题相关,影响着印品的成品率以及工作效率。合理控制油墨黏度,多方面兼顾,保证印品质量、印刷成本和印刷速度是印刷中十分重要的问题。该文简要介绍油墨黏度的定义,油墨对印刷适性和印刷品的影响。对于指导生产有着重要意义。     

Effect of modifying pumpkin preparation on oral processing of breads

There is an increasing demand for texture sensations of bread during mastication, with reformulation being needed. This study investigated how bread structure influences oral processing behavior and texture perception. Variations in bread structure were created by manipulating ingredient additions, including pumpkin content and pumpkin processing methods. Results indicated that the physical, chemical, and structural properties drove the oral processing behaviors, and texture sensations were highly correlated with bolus properties. At the beginning and middle of the mastication, bolus from breads with low pumpkin-content required more saliva and exhibited greater hardness, lower adhesiveness, and a higher proportion of small-piece particles than the bolus from high pumpkin-content breads. Bolus from pumpkin pulp breads required more saliva, and was softer, stickier, and generated particles with a lower degree of degradation than the bolus from pumpkin puree breads. However, at the end period, the bolus properties tended to change to similar values. Low pumpkin content breads were initially perceived chewy, whereas high pumpkin content, soft. The dominance rate for soft sensation was higher and lasted longer in breads with pumpkin puree than in breads with pumpkin pulp. Finally, six bread samples were all perceived as hydrated, sticky, and crumbly. This study contributes to a better understanding of the impact of reformulation on oral behavior and sensory properties.     

酸解因素对淀粉黏度特性的影响

黏度是淀粉的重要性质,用酸在糊化温度以下处理淀粉,可以降低淀粉的热糊黏度。研究盐酸浓度、反应时间、反应温度以及淀粉乳浓度这些酸解因素对玉米、绿豆酸解淀粉黏度特性产生的影响。     

Rheological study of cowpea puree ‘adowè’ and the influence of saliva on the puree viscosity

The traditional preparation of adowè is laborious, time, water, and fuel consuming and this has resulted in a decline in its consumption. We investigated the characteristics of adowè where powder-based products were used to formulate the traditional puree as a means of reducing the cost of the dish. In the absence of additional salt, the cooking of cowpea seeds was characterised by two activation energy domains from the swelling kinetics below and above 60 °C ± 5 °C of ≈15.30 and ≈28.35 kJ mol⁻¹, respectively. Decorticated seeds were completely cooked after ≈60 min at 95 °C and the puree of 31% ± 2% (w/w) exhibited an apparent viscosity of ≈6 kPa s at ≈0.1 s⁻¹ and 23 °C, as determined by the back extrusion method. The purees exhibited a shear-thinning flow, time decreasing viscosity at constant shear rate, and a partially recoverable capacity. At a shear rate of 50 s⁻¹ and for a shearing time of 80 s, the viscosity increased sharply by a factor 200 as the concentration was increased from 12% to 20% (w/w) by a factor 1.67. In the presence of saliva, the viscosity was shown to remarkably decline with a greater impact for concentrations ≈15% (w/w).     

菊芋精粉的粘性研究

研究了对菊芋精粉溶胶粘度的变化,讨论了在不同浓度,温度、酸碱度、以及放置时间条件菊芋精粉溶胶的变化规律。     

The impact of modification techniques on the rheological properties of dysphagia foods and liquids

Modifying food and the textures of food has been done for decades within the food science and technology field. More recently, modifying the texture of foods has been used to manage swallowing disabilities (dysphagia). Swallowing disabilities are often associated with dehydration and malnutrition, thus nutritional intervention has formed part of serving texture-modified diets. The question remains whether these modification techniques are viable for individuals with swallowing disabilities living in majority world countries. This study used two modification methods on a widely used specialized nutritious food (SNF) to determine whether it may be modified and used in dysphagia management. The techniques had to be ergonomic and economically appropriate for individuals with swallowing disabilities living in majority world countries. The International Dysphagia Diet Standardization Initiative's (IDDSI) standards were used to determine whether the texturally modified SNF is safe for swallowing. Rheological measurements were performed to determine apparent viscosity and structure recovery of each sample. The effects of two modification techniques, aeration and particle separation, on the rheological properties of the SNF were also measured and analyzed. It was determined that both milk and water could be used with this SNF to create a dysphagia diet, but only under certain conditions. The overall results indicated that heating the samples increased the apparent viscosity and exacerbated lumping. Room temperature samples had less lumps and could be classified to the desired levels of the IDDSI (Level 2 and Level 4). Using a whisk to aerate the samples reduced lumps significantly and using a sieve to separate particles of liquid samples eliminated lumps. This study provides new data on how texture modification techniques and the IDDSI framework could be adapted to individuals living in majority world countries. By using modification techniques that are ergonomic and economically viable and an SNF with longevity, this study could be useful in guiding future training of nursing staff and caregivers of individuals living in poverty or resource-constrained communities. This study also adds to the data on the rheological properties of dysphagia foods, although this study did not make use of commercial thickeners generally used in the modification of diets.     

红枣多糖黏度特性的研究

为研究红枣多糖的黏度特性,将红枣多糖配制成多糖溶液,采用布氏旋转黏度计测定多糖浓度、温度、剪切速率、NaCl浓度和pH对红枣多糖溶液黏度的影响。结果表明,红枣多糖溶液的浓度越大,其黏度也越大;多糖溶液的温度越高,其黏度越小;剪切速率提高,多糖溶液的黏度下降;NaCl浓度增加,多糖溶液黏度下降;酸碱均使其多糖溶液的黏度下降。因此,加工条件会对红枣多糖溶液的性质产生影响。     

电子舌在豆瓣区分识别中的应用

将电子舌应用于豆瓣样品的区分识别中,同时将电子舌的分析结果、感官分析与样品中辣椒素类物质含量进行对比研究。结果表明:电子舌能够很好地区分不同的豆瓣样品;电子舌分析结果与样品中辣椒素类物质含量具有较好的相关性,但是电子舌分析结果与感官分析结果之间的相关性不强。     

早期肠内营养支持联合个性化口腔护理对舌癌手术预后的影响

目的 探究早期肠内营养支持联合个性化口腔护理对舌癌手术预后的影响。方法 回顾性分析2008年9月至2012年11月我院收治的87例舌癌患者, 患者均进行舌癌根治术治疗。根据术后治疗方案不同将患者分为2组, 其中对照组患者(n=42)于术后进行个性化口腔护理, 研究组患者(n=45)则在此基础上加用早期肠内营养支持治疗。对比2组患者入院与出院时的各项营养指标、生活质量评分、淋巴结转移、3年和5年生存率以及术后并发症等情况。结果 入院时与出院时2组患者的体重水平经比较均无明显差异(P>0.05), 入院时患者的氮平衡、前白蛋白与转铁蛋白水平2组间无明显差异(P>0.05), 但出院时研究组患者的上述各项营养指标水平均优于对照组(P<0.05); 研究组患者的躯体功能、心理功能、社会功能、物质生活等4个维度的评分均明显高于对照组患者(P<0.05); 研究组患者术后各项并发症的总发生率(8.89%)明显低于对照组患者(28.57%), P<0.05, 差异存在统计学意义; 研究组患者的淋巴结转移率(35.56%)明显低于对照组患者(57.14%), 而5年生存率(75.56%)明显高于对照组患者(52.38%), 2组间差异存在统计学意义(P<0.05)。结论 早期肠内营养支持联合个性化口腔护理可有助于改善舌癌患者的术后营养指标和生活质量, 减少并发症, 对降低患者的淋巴结转移率, 提高患者的生存率有显著的意义, 值得临床进一步推广应用。     

变性淀粉对搅拌型酸奶增稠作用的研究

通过变性淀粉对搅拌型酸奶增稠作用进行的研究表明，在搅拌型酸奶生产是变性淀粉与果胶复配（果胶0．15％，变性淀粉0．5％），作为增稠剂，稳定剂，其产品对于热，酸和剪切力具有高度稳定性，同时搅拌型酸奶在2－7℃进行后发酵时，产品随着变性淀粉颗粒的吸水膨胀，粘度上升，达到最高值。     

秋葵多糖黏度特性的研究

研究了秋葵多糖溶液的黏度特性。结果表明,秋葵多糖的黏度随着其浓度的增加、温度的降低、金属离子浓度的增加而增大。pH=4时多糖溶液的黏度最高,剪切速率对其黏度的影响与其浓度相关,多糖溶液在室温下具有良好的抗降解性能。      

热处理对大米黏性的影响

以大米为原料,采用2450MHz微波和常规方法(水浴)加热大米,利用快速黏度分析仪(RVA),分析比较常规加热、微波加热及混合加热后大米黏性的变化,为热处理后大米的深加工及微波技术的应用提供基础数据。结果表明,经单独的水浴、微波或水浴-微波混合加热后,大米糊的黏度下降,热糊稳定性和冷糊稳定性上升。支链淀粉含量较高的大米对热作用较敏感,热处理后黏度变化较大。使用水浴-微波混合加热大米时,随着微波能耗的升高,大米糊峰值黏度、最终黏度、回升值和糊化温度上升,降落值下降,水浴预热的温度较高时,其变化的程度较大。提出了能较好保持大米品质的混合加热方法,即将大米用水浴预热到55℃,再用强度为22～50W·min/g的微波处理的混合加热较单独加热方式(水浴或微波)有利于大米品质的保持。     

转谷氨酰胺酶对大豆蛋白粘度的影响

利用转谷氨酰胺酶(TGase)对大豆蛋白进行改性,并对其粘度进行研究。随着TGase加量的增加,蛋白溶液的粘度不断增加。脱脂豆粉(LTSP)、大豆分离蛋白(SPI)和11S蛋白的粘度均在45℃时最大,而大豆7S蛋白在温度为50℃时粘度最大。随反应时间的延长,体系粘度呈先增加后减少的趋势,大豆11S蛋白的粘度在反应时间为90min时达到最大,其他三种蛋白在120min时粘度最大。     

吸烟对口腔中挥发性含硫化合物(VSCs)含量的影响

在征集的812名自愿者中,其中吸烟者594名,非吸烟者218名,利用HALIMETER口臭测定仪测定了非吸烟者口腔中挥发性含硫化合物(VSCs)以及吸烟者吸食不同卷烟、吸食不同数量卷烟后口腔中VSCs含量。测定结果表明,吸烟者口腔中VSCs含量比非吸烟者高出一倍;吸烟者口腔中VSCs含量与吸烟数量呈明显的正相关;吸食"东方红"低危害口气清新卷烟与吸食对照卷烟相比,吸食者口腔中VSCs增长幅度明显降低。      

不同骨胶原蛋白的黏度特性研究

对4种鱼骨进行胶原蛋白提取与纯化,对羟脯氨酸含量测定确定胶原蛋白含量,对胶原蛋白的黏度进行研究。结果表明:4种鱼骨胶原蛋白分子量主要分布均在80.0ku以上,增大胶原蛋白溶液浓度和添加10%以内丙三醇和乙醇都能使胶原蛋白溶液黏度增加;pH对胶原蛋白的黏度影响很大,pH4时,黏度最大;NaC1和CaC12的存在都会引起胶原蛋白溶液黏度下降。     

电子舌在绿茶饮料区分辨识中的应用

用传感器型电子舌对目前市场上已有的5个品牌共7种绿茶饮料进行检测,以检验电子舌在绿茶软饮料方面的辨识能力。所得数据用主成分分析法、聚类分析法和相似性分析法进行分析。结果表明,该电子舌能够很好的区分这7种绿茶饮料,主成分分析图中的区分指数达到96,且聚类分析和相似性分析的结果与主成分分析结果一致。本结果预示着电子舌在绿茶饮料的味觉区分、在线监测以及真伪辨识等方面具有广阔的应用前景。      

肉制品成分对玉米淀粉糊化黏度的影响

玉米淀粉是肉制品生产中常用的黏结剂,对改善肉制品的组织结构有重要作用。通过对玉米淀粉的糊化黏度的测定,以及脂肪、食盐、葡萄糖、大豆分离蛋白等肉制品中主要成分对玉米淀粉的糊化黏度的影响研究,为玉米淀粉在肉制品中的应用提供理论基础。