Effects of the gel size before ingestion and agarose molecular weight on the textural properties of a gel bolus
Effects of the gel size before ingestion and agarose molecular weight on the textural properties of a gel bolus
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DOI：
10.1016/j.foodhyd.2018.11.043
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发表时间：
2019-04
影响因子：
10.7
通讯作者：
H. Moritaka;Kentaro Yamanaka;Naoki Kobayashi;M. Ishihara;K. Nishinari
中科院分区：
文献类型：
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作者：
H. Moritaka;Kentaro Yamanaka;Naoki Kobayashi;M. Ishihara;K. Nishinari
这项研究的目的是获得关于影响团注形成的因素的基本信息。我们研究了摄入前的凝胶大小和琼脂糖分子量对不同口腔加工时间后收集的丸剂的仪器质构特性和粒度分布的影响。检测了6种不同分子质量、2种大小的琼脂糖凝胶样品(1个15 mm × 15 mm × 15 mm立方体颗粒和3 mm × 3 mm × 3 mm立方体颗粒，其总体积与15 mm × 15 mm × 15 mm凝胶相同)。每一次测量都用一口作为推注体积。研究发现，凝胶团的质构特性不仅受组成凝胶的琼脂糖分子量的影响，还受摄入前凝胶大小的影响。在咀嚼初期，琼脂糖的相对分子质量和摄取前的凝胶大小对初始团块硬度和硬度下降速率有较大影响，在咀嚼后期影响逐渐减小。在咀嚼的中后期，琼脂糖的相对分子质量会影响其粘附性、粘聚性以及粘附性或粘聚性的增加率，但在整个咀嚼过程中，这些特性不受摄入前凝胶大小的影响。平均粒径与硬度高度相关，与粘附性、内聚性相关性较低。
The purpose of this study was to obtain basic information on the factors that affect bolus formation. We investigated the effects of the gel size before ingestion and agarose molecular weight on the instrumental textural properties and particle size distribution of boluses collected after different oral processing durations. Six types of agarose gel samples with three different molecular weights and two sizes (one 15 mm × 15 mm × 15 mm cubic particle and the 3 mm × 3 mm × 3 mm cubic particles with the same total volume as that of the 15 mm × 15 mm × 15 mm gel) were examined. A mouthful was used as the bolus volume for each measurement. The textural properties of the gel bolus were found to be influenced by not only the molecular weight of the agarose composing the gel but also the gel size before ingestion. In the early stages of chewing, the initial bolus hardness and rate of hardness reduction were strongly influenced by the molecular weight of the agarose and the gel size before ingestion with the influence decreasing in the later stages of chewing. In the middle and late stages of chewing, the adhesiveness, cohesiveness, and the rates of increase in adhesiveness or cohesiveness were affected by the molecular weight of agarose; however, these properties were not affected by the gel size before ingestion throughout the chewing process. The average particle size showed a high correlation with the hardness but low correlations with the adhesiveness and cohesiveness.