Cho Hyun-Moon, Yoo Whachun, Yoo Byoungseung
Department of Food Science and Biotechnology, Dongguk University, Seoul 100-715, Korea.
Rheosfood Inc., Seoul 100-715, Korea.
Prev Nutr Food Sci. 2015 Jun;20(2):137-42. doi: 10.3746/pnf.2015.20.2.137. Epub 2015 Jun 30.
Rheological properties of thickened fluids used for consumption by people with dysphagia (swallowing difficulty) are very sensitive to several factors, such as thickener type, temperature, pH, sugar, protein, and NaCl. In this study, steady and dynamic rheological properties of thickened water samples mixed with five commercial xanthan gum-based food thickeners (A~E) were studied in the presence of NaCl at different concentrations (0.3%, 0.6%, 0.9%, and 1.2%). The magnitudes of apparent viscosity (ηa,50), consistency index (K), yield stress (σoc), and dynamic moduli (G' and G″) showed significant differences in rheological behaviors between thickened samples with various NaCl concentrations. Dynamic moduli values of all thickened samples, except for samples with thickener C, were much higher than those of the control (0% NaCl). All rheological parameter values (K, G', and G″) in a thickener A were much higher than those in other thickeners. These results suggest that rheological properties of thickened samples containing NaCl are strongly affected by xanthan gum-NaCl interaction and depended on the type of thickener.
吞咽困难（吞咽障碍）患者食用的增稠液体的流变学特性对多种因素非常敏感，如增稠剂类型、温度、pH值、糖、蛋白质和氯化钠。在本研究中，研究了在不同浓度（0.3%、0.6%、0.9%和1.2%）的氯化钠存在下，与五种市售黄原胶基食品增稠剂（A~E）混合的增稠水样的稳态和动态流变学特性。不同氯化钠浓度的增稠样品之间，表观粘度（ηa,50）、稠度指数（K）、屈服应力（σoc）和动态模量（G'和G″）的大小在流变行为上表现出显著差异。除了含增稠剂C的样品外，所有增稠样品的动态模量值均远高于对照样品（0%氯化钠）。增稠剂A中的所有流变参数值（K、G'和G″）均远高于其他增稠剂。这些结果表明，含氯化钠的增稠样品的流变学特性受黄原胶-氯化钠相互作用的强烈影响，并取决于增稠剂的类型。
