豆腐柴叶果胶凝胶流变特性及其在吞咽障碍食品中的应用研究  

Rheological Properties of Premna Microphylla Turcz Pectin and Its Application in Food for Improving Dysphagia

作　　者：陈晔[1] 李静雯 李晓[1] 段飞霞[1] CHEN Ye;LI Jingwen;LI Xiao;DUAN Feixia(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China)

机构地区：[1]四川大学轻工科学与工程学院,四川成都610065

出　　处：《食品科技》2021年第11期252-258,共7页Food Science and Technology

基　　金：四川省科技厅重点研发项目(2021YFS0176)。

摘　　要：随着社会老龄化加剧,研发符合我国膳食习惯的热稳定性增稠剂用于改善吞咽障碍食品,有利于提高老年人和特定疾病人群的健康状况和生活质量。豆腐柴叶是潜在的新型低甲氧基果胶资源,通过倒瓶实验、质构分析和动态流变测试探究了超声水提的豆腐柴叶果胶的凝胶形成条件,以及金属离子、pH值对凝胶质构、流变特性的影响,发现1%的豆腐柴叶果胶添加0.03%以上的Ca;可形成均一稳定的水凝胶,其凝胶所需最低果胶浓度和Ca;浓度均低于橘皮果胶,而硬度和凝胶强度更高。通过调节pH值,可使非凝胶态豆腐柴叶果胶黏度满足吞障食品中"花蜜型""蜂蜜型"及"布丁型"3种增稠水平要求;在pH5~9和Ca;浓度大于0.4%时,浓度1%以上豆腐柴叶果胶凝胶显示良好的热稳定性,黏度符合"布丁型"增稠吞障食品要求,具有在热食型吞障食品中作为热稳定性增稠剂应用的潜在价值。In order to omprove the health and life quality of Chinese elderly people with dysphagia,thermal stable thickening agents for dysphagia improving foods are in urgent need.Premna microphylla Turcz pectin (PP),a new resource of natural low-methoxyl pectins,was obtained using ultrasonic-assisted water extraction here,and the gelation conditions of PP were researched using table-top experiments,texture analysis and dynamic rheology measurement,effects of metal ions and pH on gel texture and rheological properties were studied in this work.The results showed that PP formed stable and homogeneous gels containing 1% Premna microphylla Turcz pectin in the presence of 0.03% Ca;,with much lower required concentrations of pectin and Ca;,but with higher hardness and gelation intensity,compared with the commercialized orange peel pectins.Besides,the complex viscosity of ungelled PP pectin could fit the liquid state "nectar-thick","honey-thick" and "pudding-thick" described in the National dysphagia diets of United States (NDDUS) by altering pH values.In the presence of 0.4% Ca;at pH 5~9 with the pectin concentration at 1%,the PP gel showed good thermal stability,and the complex viscosities of PP gel were in accord with the "pudding-thick" liquid state described in the NDDUS,which showed the potential application prospect of PP as a heat stability thickener in hot dysphagia food.

关 键 词：豆腐柴 果胶 流变特性 质构分析 吞咽障碍 

分 类 号：TS201.7[轻工技术与工程—食品科学]