改善吞咽功能食品增稠剂的研究
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摘要
为了提供一种适合老年吞咽障碍患者使用的增稠剂,以黄原胶和罗望子胶及麦芽糊精为原料,粘度及溶解时间为指标,采用单因素实验和正交实验相结合的方法确定胶体最适的复配比例。结果表明:复配后的胶体粘度均大于单一胶体的粘度,且三种胶体复配后的溶解速度得到了显著地提高。黄原胶、罗望子胶和麦芽糊精的最适复配比例为3∶1∶30,粘度为611 mPa·s,溶解时间为3 min。随后通过流变仪对复配溶液的流变特性及粘度进行分析验证。最后将最适配方的增稠剂与市面上具有代表性的国内外增稠剂进行对比,表明该配方的增稠剂不仅具有成本低及速溶的优势,还能应用于医学钡餐造影。
In order to provide a suitable kind of thickener for dysphagia patients in the elderly, xanthan gum, tamarind gum and maltodextrin were used as raw materials, and the optimum proportion was determined by the single factor test and orthogonal test using viscosity and dissolution time as indexes. The results showed that the colloidal viscosity and the dissolution rate after compounding were greater than those of the single. When the optimum proportion of xanthan gum, tamarind gum and maltodextrin was 3∶1∶30, the viscosity was 611 mPa·s and the dissolution time was 3 min. In addition, rheometer was used to analyze the rheology properties and the viscosity of the complex system. Finally, after compared with the representative thickener on the market both at home and abroad, the results showed that the thickener of the formula not only had the advantage of low cost and instant dissolution, but also could be used in medical barium meal angiography.
In order to provide a suitable kind of thickener for dysphagia patients in the elderly, xanthan gum, tamarind gum and maltodextrin were used as raw materials, and the optimum proportion was determined by the single factor test and orthogonal test using viscosity and dissolution time as indexes. The results showed that the colloidal viscosity and the dissolution rate after compounding were greater than those of the single. When the optimum proportion of xanthan gum, tamarind gum and maltodextrin was 3∶1∶30, the viscosity was 611 mPa·s and the dissolution time was 3 min. In addition, rheometer was used to analyze the rheology properties and the viscosity of the complex system. Finally, after compared with the representative thickener on the market both at home and abroad, the results showed that the thickener of the formula not only had the advantage of low cost and instant dissolution, but also could be used in medical barium meal angiography.
引文
[1] 莫晓燕,吉丽娜,詹谷宇.黄原胶发酵培养基优化研究[J].工业微生物,2003,33(2):15-18.
[2] BOBADE V,CHEETHAM M,HASHIM J,et al.Influence of gas injection on viscous and viscoelastic properties of Xanthan gum[J].Water Res,2018,134:86-91.
[3] DINTZIS F R,BABCOCK G E,TOBIN R.Studies on dilute solutions and dispersion of the polysaccharide from Xanthomonas campestris NRRL B-1459[J].Carbohydrate Research,1970,13(2):257-267.
[4] 曹祥薇.明胶/多糖类胶体复配胶的凝胶特性及应用[D].湖北工业大学,2011.
[5] JO W,BAK J H,YOO B.Rheological characterizations of concentrated binary gum mixtures with xanthan gum and galactomannans[J].Int J Biol Macromol,2018,114:263-269.
[6] ALVAREZ-MANCE?IDO F,LANDIN M,LACIK I,et al.Konjac glucomannan and konjac glucomannan/xanthan gum mixtures as excipients for controlled drug delivery systems.Diffusion of small drugs [J].Int J Pharm,2008,349(1-2):11-18.
[7] SITTIKIJYOTHIN W,PAUNYAKAMONKID K,KLAMTRAKUL N.Observation of Tamarind Gum Solubility in Aqueous Solution from Turbidity Measurement Technique[J].Advanced Materials Research,2014,875-877:609-612.
[8] 黄选兆.老年人吞咽功能障碍[J].临床耳鼻咽喉科杂志,2001(8):381-383.
[9] 陈妙,余梅,黄建平,等.卒中后吞咽障碍荧光透视与临床吞咽功能的相关性[J].中国脑血管病杂志,2014,11(12):643-649.
[10] 陈艳秋,陈敏,宗敏,等.上海老年患者吞咽障碍与营养风险及日常生活活动能力关系的研究[C].达能营养中心学术年会.2014.
[11] WANG G M,YANG X Q,YAN D H,et al.Digital X-ray video of swallowing angiography in esophago-cervical spondylosis[J].Journal of Shandong University,2009,47(12):111-113.
[12] 万欣,童玉芝,刘爱玲,等.中老年患者流质饮食适宜温度的探讨[J].中国实用护理杂志,2005(17):23-24.
[13] 赵正涛,王秀菊,安鑫,等.黄原胶流变学特性及其协效性研究[J].中国食品添加剂,2009(06):76-81.
[14] 陈建设,吕治宏.老年饮食障碍与老年食品:食品工业的挑战与机遇[J].食品科学,2015,36(21):310-315.
[15] BALASUBRAMANIAN R,KIM S S,LEE J.Novel synergistic transparent k -Carrageenan/Xanthan gum/Gellan gum hydrogel film:Mechanical,thermal and water barrier properties[J].Int J Biol Macromol,2018(118):561-568.
[16] PARADOSSI G,CHIESSI E,BARBIROLI A,et al.Xanthan and glucomannan mixtures:synergistic interactions and gelation[J].Biomacromolecules,2002,3(3):498-504.
[17] 刘爱国,王思昕,樊凯凯,等.罗望子胶与常用胶体的复配研究[J].食品研究与开发,2013,34(15):17-19.
[18] 钟磊,吴柳拿,周烈,等.吞咽障碍者增稠流体食品流变学研究进展[J].食品科学,2018,39(1):313-319.
[19] GARIN N,DE POURCQ J T,MARTIN-VENEGAS R,et al.Viscosity differences between thickened beverages suitable for elderly patients with dysphagia [J].Dysphagia,2014,29(4):483-488.
[2] BOBADE V,CHEETHAM M,HASHIM J,et al.Influence of gas injection on viscous and viscoelastic properties of Xanthan gum[J].Water Res,2018,134:86-91.
[3] DINTZIS F R,BABCOCK G E,TOBIN R.Studies on dilute solutions and dispersion of the polysaccharide from Xanthomonas campestris NRRL B-1459[J].Carbohydrate Research,1970,13(2):257-267.
[4] 曹祥薇.明胶/多糖类胶体复配胶的凝胶特性及应用[D].湖北工业大学,2011.
[5] JO W,BAK J H,YOO B.Rheological characterizations of concentrated binary gum mixtures with xanthan gum and galactomannans[J].Int J Biol Macromol,2018,114:263-269.
[6] ALVAREZ-MANCE?IDO F,LANDIN M,LACIK I,et al.Konjac glucomannan and konjac glucomannan/xanthan gum mixtures as excipients for controlled drug delivery systems.Diffusion of small drugs [J].Int J Pharm,2008,349(1-2):11-18.
[7] SITTIKIJYOTHIN W,PAUNYAKAMONKID K,KLAMTRAKUL N.Observation of Tamarind Gum Solubility in Aqueous Solution from Turbidity Measurement Technique[J].Advanced Materials Research,2014,875-877:609-612.
[8] 黄选兆.老年人吞咽功能障碍[J].临床耳鼻咽喉科杂志,2001(8):381-383.
[9] 陈妙,余梅,黄建平,等.卒中后吞咽障碍荧光透视与临床吞咽功能的相关性[J].中国脑血管病杂志,2014,11(12):643-649.
[10] 陈艳秋,陈敏,宗敏,等.上海老年患者吞咽障碍与营养风险及日常生活活动能力关系的研究[C].达能营养中心学术年会.2014.
[11] WANG G M,YANG X Q,YAN D H,et al.Digital X-ray video of swallowing angiography in esophago-cervical spondylosis[J].Journal of Shandong University,2009,47(12):111-113.
[12] 万欣,童玉芝,刘爱玲,等.中老年患者流质饮食适宜温度的探讨[J].中国实用护理杂志,2005(17):23-24.
[13] 赵正涛,王秀菊,安鑫,等.黄原胶流变学特性及其协效性研究[J].中国食品添加剂,2009(06):76-81.
[14] 陈建设,吕治宏.老年饮食障碍与老年食品:食品工业的挑战与机遇[J].食品科学,2015,36(21):310-315.
[15] BALASUBRAMANIAN R,KIM S S,LEE J.Novel synergistic transparent k -Carrageenan/Xanthan gum/Gellan gum hydrogel film:Mechanical,thermal and water barrier properties[J].Int J Biol Macromol,2018(118):561-568.
[16] PARADOSSI G,CHIESSI E,BARBIROLI A,et al.Xanthan and glucomannan mixtures:synergistic interactions and gelation[J].Biomacromolecules,2002,3(3):498-504.
[17] 刘爱国,王思昕,樊凯凯,等.罗望子胶与常用胶体的复配研究[J].食品研究与开发,2013,34(15):17-19.
[18] 钟磊,吴柳拿,周烈,等.吞咽障碍者增稠流体食品流变学研究进展[J].食品科学,2018,39(1):313-319.
[19] GARIN N,DE POURCQ J T,MARTIN-VENEGAS R,et al.Viscosity differences between thickened beverages suitable for elderly patients with dysphagia [J].Dysphagia,2014,29(4):483-488.