摘要
胶体增稠的食物流体黏度是吞咽困难饮食护理中的关键参数。这类流体需有较高的黏度和较强的非牛顿流体行为。本研究采用流变学方法表征了透明质酸多糖对含豌豆蛋白和大豆油的营养制剂的增稠效果,研究了增稠营养制剂的流动性质、黏弹性和黏度的剪切时间依赖性。结果表明:未经增稠的营养制剂是表观黏度很低(仅约为0.010 Pa·s)的牛顿流体,不能满足安全吞咽的要求;而透明质酸具有良好的增稠效果,当透明质酸质量分数为0.5%时,营养制剂的初始黏度可达8 Pa·s,增稠后营养制剂具有方便可调节的表观黏度、剪切变稀性质以及良好的黏弹性,流变学性质能满足安全吞咽的要求。
The viscosity of gum-thickened foods, non-Newtonian fluids with pertinent high viscosity, is critical for managing dysphagia. The thickening effect of the polysaccharide hyaluronan on enteral nutritional suspensions containing pea protean and soybean oil were investigated by rheological measurements such as flow properties, viscoelasticity and viscosity as a function of shear rate and shearing time. The experimental results indicated that the unthickened sample was a Newtonian fluid with a very low viscosity(only ca. 0.010 Pa·s) which could not meet the requirement of safe swallowing. Hyaluronan had an excellent thickening ability, the initial viscosity of the thickened suspension was up to 8 Pa·s at a hyaluronan concentration of 0.5%, and the thickened suspension showed adjustable viscosity and viscoelasticity and shear thinning behavior, demonstrating the promising application of hyaluronan in dysphagia diet management.
引文
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