面向吞咽障碍的大豆蛋白增稠剂润滑特性研究

Study on Lubricating Properties of Soybean Protein Thickeners for Dysphagia

为探究大豆蛋白作为面向吞咽障碍患者的食品增稠剂可行性,基于流变学及摩擦学的评定方法,采用MCR301流变仪测试不同质量分数大豆蛋白溶液的流变特性,在MFT-5000磨损试验机上开展软摩擦条件下不同滑动速率时大豆蛋白润滑特性研究,并与常见的淀粉类、黄原胶类增稠剂的特性进行比较。结果表明:大豆蛋白溶液表现出弱凝胶的性质,其溶液黏度随着大豆蛋白质量分数的增加而增大,且经人工唾液稀释后溶液仍保持较高的黏度;在口腔软摩擦的环境下大豆蛋白溶液表现出较好的润滑特性,其摩擦因数随着大豆蛋白质量分数的增加而有所降低;与淀粉类及黄原胶类增稠剂相比,大豆蛋白溶液具有更低的摩擦因数,其研究结果为吞咽障碍的功能食品开发提供了参考。

In order to explore the feasibility of soybean protein as a food thickener for patients with dysphagia,based on the rheological and tribological evaluation methods,the rheological behaviors of soybean protein solutions with different mass fraction were tested on the MCR301 rheometer,and the lubricating properties of soybean protein at different sliding rates under soft friction conditions were studied on the MFT-5000 wear tester.The results were compared with those of common starch and xanthan gum thickeners.The results show that the soybean protein solution shows the properties of weak gel,the viscosity of the solution increases with the increase of the soybean protein mass fraction,and the solutions still maintain a high viscosity after artificial saliva dilution.The soybean protein solution shows good lubricating properties under soft oral friction,and the friction coefficients decrease with the increase of the soybean protein mass fraction.Compared with starch and xanthan gum thickeners,the solution of soybean protein has a lower friction coefficient,and the research results provide a reference for the development of functional food for dysphagia.