School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China.
Molecules. 2022 Mar 28;27(7):2194. doi: 10.3390/molecules27072194.
The present study sought to characterize the rheological and thickening properties of Konjac glucomannan (KGM) and prepare thickening components for special medical purposes using KGM and maltodextrin as the primary raw materials and guar gum (GG), xanthan gum (XG), locust bean gum (LBG), and carrageenan (KC) as the supplemented materials. The formulation and preparation processes were optimized through single factor experiments taking sensory evaluation as an indicator. The results confirm that KGM had excellent thickening performance, reaching about 90 times its own mass. The optimal formulation process of the thickening components based on KGM was as follows: the mass concentration of the compound thickener (KGM/GG/XG/LBG/KC = 13:2:2:2:1) was 5.0-7.0 mg/mL; the maltodextrin concentration was 10.0 mg/mL; the brewing temperature of the thickening component was 60 °C with no restriction on consumption time. The rheology test results revealed that the thickening components had shear thinning characteristics, which could provide three different thickening effects of nectar-thick level (350 mPa·s), honey-thick level (1250 mPa·s), and pudding-thick level (1810 mPa·s) suitable for people with different degrees of chewing disorders. Overall, this study provides a theoretical basis and technical reference for KGM as a dietary nutrition support for patients with dysphagia.
本研究旨在研究魔芋葡甘聚糖（KGM）的流变性和增稠特性，并以 KGM 和麦芽糊精为主要原料，以瓜尔胶（GG）、黄原胶（XG）、刺槐豆胶（LBG）和卡拉胶（KC）为辅料，制备特殊医疗用途的增稠剂。通过以感官评价为指标的单因素实验对配方和制备工艺进行优化。结果表明，KGM 具有优异的增稠性能，可达自身质量的 90 倍左右。基于 KGM 的增稠剂的最佳配方工艺如下：复配增稠剂（KGM/GG/XG/LBG/KC=13:2:2:2:1）的质量浓度为 5.0-7.0mg/mL；麦芽糊精浓度为 10.0mg/mL；增稠剂的酿造温度为 60°C，无食用时间限制。流变学测试结果表明，增稠剂具有剪切变稀特性，可为不同咀嚼障碍程度的人群提供三种不同的增稠效果，即花蜜稠度（350 mPa·s）、蜂蜜稠度（1250 mPa·s）和布丁稠度（1810 mPa·s）。总之，本研究为 KGM 作为吞咽困难患者的膳食营养支持提供了理论依据和技术参考。
