College of Food Science, Northeast Agricultural University, Harbin 150030, China.
College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China.
Food Chem. 2025 Jan 15;463(Pt 1):141145. doi: 10.1016/j.foodchem.2024.141145. Epub 2024 Sep 4.
Modifying food texture is a valuable approach to enhancing the quality of life for patients with dysphagia. Incorporating thickened soy protein-based liquid systems (SPLS) into their diet not only improves protein intake but also promotes safer swallowing. However, the properties of thickened SPLS are crucial for safe swallowing, may vary depending on the conformation of the thickened polysaccharides used. In this study, SPLS with different levels of thickening were prepared using xanthan gum, pectin and guar gum. The influence of polysaccharide conformation on the rheological (shear and extensional) and tribological properties of thickened SPLS was investigated. The results revealed that xanthan gum-thickened SPLS exhibiting the highest shear viscosity (110.073 Pa.s) and extensional viscosity (7.405 Pa.s), which increased with polysaccharide concentration. Meanwhile, xanthan gum possessed the strongest lubricating properties. These results shed light on the development of plant protein-based solutions for dysphagia management.
改变食物质地是提高吞咽困难患者生活质量的一种有效方法。在饮食中加入增稠大豆蛋白基液体系统（SPLS）不仅可以提高蛋白质的摄入，还可以促进更安全的吞咽。然而，增稠 SPLS 的特性对安全吞咽至关重要，可能因所用增稠多糖的构象而异。在这项研究中，使用黄原胶、果胶和瓜尔胶制备了不同增稠程度的 SPLS。研究了多糖构象对增稠 SPLS 的流变（剪切和拉伸）和摩擦学性能的影响。结果表明，黄原胶增稠 SPLS 的剪切粘度（110.073 Pa.s）和拉伸粘度（7.405 Pa.s）最高，且随多糖浓度的增加而增加。同时，黄原胶具有最强的润滑性能。这些结果为开发用于吞咽困难管理的植物蛋白基溶液提供了思路。
