Yang Huaiwen, Chou Liang-Yu, Hua Chi-Chung
Department of Food Science, National Chiayi University, Chiayi City 60004, Taiwan.
Department of Chemical Engineering, National Chung Cheng University, Chiayi City 621301, Taiwan.
Foods. 2023 Dec 26;13(1):90. doi: 10.3390/foods13010090.
High-methoxyl apple pectin (AP) derived from apple was employed as the main ingredient facilitating rheological modification features in developing dysphagia-friendly fluidized alimentary matrices. Xanthan gum (XG) was also included as a composite counterpart to modify the viscoelastic properties of the thickened system under different thermal processes. The results indicate that AP is extremely sensitive to thermal processing, and the viscosity is greatly depleted under a neutral pH level. Moreover, the inclusion of calcium ions echoed the modification effect on the rheological properties of AP, and both the elastic property and viscosity value were promoted after thermal processing. The modification effect of viscoelastic properties (' and ″) was observed whne XG was incorporated into the composite formula. Increasing the XG ratio from 7:3 to 6:4 (AP:XG) triggers the rheological transformation from a liquid-like form to a solid-like state, and the viscosity value shows that the AP-XG composite system exhibits better thermal stability after thermal processing. The ambient modifiers of pH (pH < 4) and calcium chloride concentration (7.5%) with an optimal AP-XG ratio of 7:3 led to weak-gel-like behavior (″ < '), helping to maintain the texture properties of dysphagia-friendly features similar to those prior to the thermal processing.
源自苹果的高甲氧基苹果果胶（AP）被用作主要成分，以促进吞咽困难友好型流化营养基质的流变学改性特性。黄原胶（XG）也作为复合成分被加入，以改变不同热加工条件下增稠体系的粘弹性。结果表明，AP对热加工极为敏感，在中性pH值水平下粘度会大幅降低。此外，钙离子的加入增强了对AP流变学性质的改性效果，热加工后弹性和粘度值均得到提升。当XG被加入复合配方中时，观察到了粘弹性性质（'和''）的改性效果。将XG比例从7:3增加到6:4（AP:XG）会引发流变学转变，从类似液体的形式转变为类似固体的状态，粘度值表明AP-XG复合体系在热加工后表现出更好的热稳定性。pH值（pH < 4）和氯化钙浓度（7.5%）的环境调节剂以及7:3的最佳AP-XG比例导致了弱凝胶状行为（'' < '），有助于保持与热加工前相似的吞咽困难友好型质地特性。
