The xanthan gum oriented for dysphagia management: the relationship between its structure and shear and extensional rheological properties

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-07-07 DOI:10.1016/j.foodhyd.2025.111731

Jiao Wang , Fei Liu , Maoshen Chen , Ling Chen , Yixun Xia , Fang Zhong

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Abstract

Xanthan gum (XG) is an excellent thickener for dysphagia management due to its superior palatability and thickening ability. For dysphagia management, it is not only important to understand shear rheology but also the extensional rheology of it, which is not widely studied. The objective of this study was to evaluate the shear and extensional rheology characters of various XG samples and relate the performance with molecular structure. The shear rheology results showed that XG with the higher Mw showed higher [η] and better shear thinning behaviors, indicating easier swallowing. Additionally, the filament break-up time and Trouton ratio of high Mw XG solution was significantly larger than the others, exhibiting excellent extensional viscosities and cohesiveness either at the same XG concentration or with varied XG concentration but the same shear viscosity at 50 s⁻¹, which suggested safer swallowing. Fine structure analysis revealed that, at similar Mw, XG with more pyruvate groups or branched chains exhibited higher viscosity. Compared with the XG with low pyruvate acid (1.64 %) and branching degree (70.99 %), the η₅₀ (0.5 %, w/v) of the sample with high pyruvate (5.05 %) and branching degree (75.53 %) increased by 27.55 %. These were attributed to the combined effect of hydrodynamic volume and intermolecular interactions at concentrations above c∗. The effects of Mw, [η], pyruvate content and branching degree on extensional rheology are consistent with shear rheology. The results of this study contributed to the structural design of XG to fulfill the rheological properties required for safe and efficient food intake in elderly individual.

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面向吞咽困难治疗的黄原胶：其结构与剪切和拉伸流变特性的关系

黄原胶（XG）是一种很好的增稠剂治疗吞咽困难，由于其优越的适口性和增稠能力。对于吞咽困难的治疗，不仅要了解剪切流变学，而且要了解其拉伸流变学，而这方面的研究并不广泛。本研究的目的是评价各种XG样品的剪切和拉伸流变特性，并将其性能与分子结构联系起来。剪切流变学结果表明，高Mw的XG表现出较高的[η]和较好的剪切减薄行为，表明其更易吞咽。此外，高Mw XG溶液的细丝断裂时间和Trouton比明显大于其他溶液，在相同XG浓度下或不同XG浓度但剪切粘度相同的50 s−1下均表现出优异的拉伸粘度和黏结性，表明吞咽更安全。精细结构分析表明，在相同的分子量下，具有更多丙酮酸基团或支链的XG具有更高的粘度。与低丙酮酸（1.64%）和分支度（70.99%）的样品相比，高丙酮酸（5.05%）和分支度（75.53%）样品的η50 （0.5%, w/v）提高了27.55%。这些归因于水动力体积和浓度高于c *时分子间相互作用的综合效应。分子量、[η]、丙酮酸含量和支化程度对拉伸流变性能的影响与剪切流变性能一致。本研究的结果有助于XG的结构设计，以满足老年人安全有效进食所需的流变学特性。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.