食品科学 ›› 2019, Vol. 40 ›› Issue (1): 50-55.doi: 10.7506/spkx1002-6630-20171226-334

• 基础研究 • 上一篇    下一篇

透明质酸多糖增稠适用于吞咽困难的肠内营养制剂及其流变学性质

位元元1,张洪斌1,*,马爱勤2,高 山2   

  1. 1.上海交通大学化学化工学院高分子科学与工程系,流变学研究所,上海 200240;2.上海交通大学附属第六人民医院南院,上海 201499
  • 出版日期:2019-01-15 发布日期:2019-01-22
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2016YFD0400200);上海交通大学-上海第六人民医院南院创新基金项目(2017B005)

Rheological Properties of Hyaluronan Thickened Enteral Nutritional Preparations for Dysphagia Management

WEI Yuanyuan1, ZHANG Hongbin1,*, MA Aiqin2, GAO Shan2   

  1. 1. Advanced Rheology Institute, Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Shanghai Jiao Tong University, Shanghai 200240, China; 2. Shanghai Jiao Tong University Affiliated Sixth People’s Hospital South Campus, Shanghai 201499, China
  • Online:2019-01-15 Published:2019-01-22

摘要: 胶体增稠的食物流体黏度是吞咽困难饮食护理中的关键参数。这类流体需有较高的黏度和较强的非牛顿流体行为。本研究采用流变学方法表征了透明质酸多糖对含豌豆蛋白和大豆油的营养制剂的增稠效果,研究了增稠营养制剂的流动性质、黏弹性和黏度的剪切时间依赖性。结果表明:未经增稠的营养制剂是表观黏度很低(仅约为0.010 Pa·s)的牛顿流体,不能满足安全吞咽的要求;而透明质酸具有良好的增稠效果,当透明质酸质量分数为0.5%时,营养制剂的初始黏度可达8 Pa·s,增稠后营养制剂具有方便可调节的表观黏度、剪切变稀性质以及良好的黏弹性,流变学性质能满足安全吞咽的要求。

关键词: 透明质酸多糖, 增稠, 营养制剂, 吞咽困难, 流变学

Abstract: The viscosity of gum-thickened foods, non-Newtonian fluids with pertinent high viscosity, is critical for managing dysphagia. The thickening effect of the polysaccharide hyaluronan on enteral nutritional suspensions containing pea protean and soybean oil were investigated by rheological measurements such as flow properties, viscoelasticity and viscosity as a function of shear rate and shearing time. The experimental results indicated that the unthickened sample was a Newtonian fluid with a very low viscosity (only ca. 0.010 Pa·s) which could not meet the requirement of safe swallowing. Hyaluronan had an excellent thickening ability, the initial viscosity of the thickened suspension was up to 8 Pa·s at a hyaluronan concentration of 0.5%, and the thickened suspension showed adjustable viscosity and viscoelasticity and shear thinning behavior, demonstrating the promising application of hyaluronan in dysphagia diet management.

Key words: hyaluronan, thickening, nutritional preparation, dysphagia, rheology

中图分类号: