ELECTROMYOGRAPHY DURING ORAL PROCESSING IN RELATION TO MECHANICAL AND SENSORY PROPERTIES OF SOFT GELS
ELECTROMYOGRAPHY DURING ORAL PROCESSING IN RELATION TO MECHANICAL AND SENSORY PROPERTIES OF SOFT GELS
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DOI：
10.1111/j.1745-4603.2010.00272.x
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发表时间：
2011-08-01
影响因子：
3.2
通讯作者：
Kohyama, Kaoru
中科院分区：
文献类型：
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作者：
Ishihara, Sayaka;Nakauma, Makoto;Kohyama, Kaoru
为了涉及软凝胶的机械和感觉特性，在腭复位期间舌骨上肌肉组织的肌电图（EMG）（即，舌和硬腭之间的压迫），然后进行正常吞咽。以健康成人为研究对象，记录口腔加工过程中咬肌和舌骨上肌的肌电活动。通过在不同应变和变形速率下的压缩试验来检查凝胶的机械性能。随着胶凝剂浓度的增加，口腔加工的持续时间延长，舌骨上肌肉组织的EMG活动增加。舌骨上肌肉组织的EMG活动与凝胶在极大应变下的压缩负荷具有良好的相关性（例如，例如，在一个实施例中，90%应变）和感官感知硬度。舌骨上肌的肌电活动是分析人体口腔处理软凝胶的有效参数，可以通过大应变下的压缩负荷客观地推断。
To relate to mechanical and sensory properties of soft gels, electromyography (EMG) of the suprahyoid musculature during palatal reduction (i.e., compression between the tongue and the hard palate) followed by normal swallowing was investigated. EMG was recorded using healthy adults as subjects to monitor the activities of the masseter muscle and the suprahyoid musculature during oral processing. Mechanical properties of gels were examined by compression tests at various strains and deformation rates. The duration of oral processing was prolonged and the EMG activity of the suprahyoid musculature increased with increasing concentration of gelling agents. The EMG activity of the suprahyoid musculature correlated well with the compression load of gels at extremely large strains (e. g., 90% strain) and with sensory perceived hardness. The EMG activity of the suprahyoid musculature is an effective parameter in analyzing human oral processing of soft gels and is deducible objectively by compression load at large strains.