葫芦巴胶改善吞咽障碍者饮水安全性的流变学研究

参照美国吞咽障碍膳食标准,以样品的η50黏度为分类依据,将葫芦巴胶制备成黏度分别为180cP(花蜜型)、1000cP(蜂蜜型)和2500cP(布丁型)的增稠流体,对其流变学性质进行研究,并评价葫芦巴胶用于改善吞咽障碍者的饮水安全性。结果表明,溶解温度是葫芦巴胶流变性质能否满足改善饮水安全性要求的关键。80℃制备的葫芦巴胶具有与黄原胶、结冷胶相似的流变学性质:明显的剪切变稀行为且对增稠级别的依赖程度较小;具有G′>G″和tanδ<1的弱凝胶弹性性质;在高增稠级别,相较于黄原胶和结冷胶,其具有更好的流动性。

Rheological properties of fenugreek gum on improving the safety of drinking water in nursing dysphagia

In this paper,according to the American Dysphagia Diet standard,based on the viscosity at 50 s-1,fenugreek gum was prepared into thickening fluids with viscosity of 180 cP(nectar),1000 cP(honey)and 2500 cP(pudding),that the rheological properties had been systematically studied to evaluate the potential of fenugreek gum in improving the safe drinking water of patients with dysphagia.And then the rheological properties of fenugreek gum prepared at different temperatures were further explored.The results showed that the dissolution temperature was the key to whether the rheological properties of fenugreek gum meet the requirements of drinking water safety for people with dysphagia.Similar to xanthan gum and gellan gum,fenugreek gum dissolved at 80℃had the following properties:it had a significant shear thinning behavior and less dependence on the thickening level;it had the weak gel elastic properties with G′>G″and tanδ<1.What’s more,at high thickening level,fenugreek gum dissolved at 80℃had better fluidity than xanthan gum and gellan gum.Therefore,it will have a good application prospect in improving the safety of drinking water for people with swallowing disorders.