改善吞咽障碍饮食安全的海藻酸-Ca^(2+)增稠剂的制备及其流变特性  

Preparation and Rheological Properties of Alginate‐Ca^(2+)Thickeners for Improving Dietary Safety in Dysphagia

作　　者：文梦婷 彭双阳 董红兵[2] 倪学文[1] WEN Mengting;PENG Shuangyang;DONG Hongbing;NI Xuewen(School of Life and Health Sciences,Hubei University of Technology,Wuhan 430068,Hubei,China;College of Food Science and Technology,Wuhan Business University,Wuhan 430056,Hubei,China)

机构地区：[1]湖北工业大学生命科学与健康工程学院,湖北武汉430068 [2]武汉商学院食品科技学院,湖北武汉430056

出　　处：《食品研究与开发》2025年第4期126-132,共7页Food Research and Development

基　　金：中国高校产学研创新基金项目(2022BL024);湖北工业大学绿色工业科技引领计划项目(CPYF2018004)。

摘　　要：为保证吞咽障碍者饮食的安全,通常会选择在食物中添加增稠剂,而增稠剂的流变特性对于定制和开发吞咽障碍者饮食至关重要。该文通过在0.2%的海藻酸钠溶液中添加少量柠檬酸钙和D-葡萄糖-δ-内酯开发海藻酸-Ca^(2+)结构流体增稠剂,制备轻度、中度和极度黏稠的海藻酸-Ca^(2+)溶液,并对其流变特性进行评估。结果表明,所有海藻酸-Ca^(2+)溶液均表现出显著的剪切稀化行为(n<0.25),主要由柠檬酸钙驱动。温度和放置时间是影响黏度的主要因素,黏度随温度的升高而降低,放置12 h内溶液黏度稳定;海藻酸-Ca^(2+)溶液表现出弱凝胶特性,与黄原胶相似,具有一般黏弹性特征以及有限的屈服应力,可满足安全吞咽的要求。Thickeners are often added to food to ensure the dietary safety of patients with dysphagia,and the rheological properties of thickeners are critical for customizing and developing diets for patients with dyspha-gia.In this paper,the alginate-Ca^(2+)structural fluid thickeners were developed by adding small amounts of cal-cium citrate and D-glucose-δ-lactone to 0.2% sodium alginate solutions.As a result,mildly,moderately,and extremely thick alginate-Ca^(2+)solutions were prepared.In addition,their rheological properties were evaluated.The results showed that all alginate-Ca^(2+)solutions exhibited significant shear-thinning behavior(n<0.25),which was mainly driven by calcium citrate.Temperature and placement time were the main factors affecting the viscosity,which decreased with increasing temperature and stabilized within 12 hours of placement.The alginate-Ca^(2+)solutions exhibited weak gel properties,similar to xanthan gum,with general viscoelastic charac-teristics and limited yield stress,which could ensure safe swallowing.

关 键 词：海藻酸钠 增稠剂 流变特性 屈服应力 吞咽障碍 

分 类 号：TS2[轻工技术与工程—食品科学与工程]