多糖亲水胶体对吞咽障碍者食用流体的增稠作用及流变学研究

吞咽困难是指将食物从口腔至胃的吞咽和运送过程中存在障碍，常发于老年人。随着人口老龄化进程的加剧和老龄人口的快速增长，吞咽困难已成为一个日益严峻的民生问题，不仅大大增加社会医疗费用，更严重影响患者的健康和生活质量。采用增稠食物进行饮食护理是吞咽困难治疗和康复中被广泛采用的有效方法，其中饮食的流变学性质是影响吞咽安全的首要因素。本项目基于新型多功能多糖亲水胶体增稠剂的开发和肠内营养制剂模型的建立，发展增稠新技术、新原理，着重于增稠制剂的流变学性质，特别是拉伸粘度行为、粘弹性模拟预测和屈服性质测定的基础研究，为合理设计和研制满足吞咽困难患者吞咽安全的增稠食物，从流变学的角度提供理论依据和技术途径。同时服务于满足老龄化社会的主动健康需求，从交叉学科建设的角度，开辟流变学、高分子物理、食品科学和营养医学多学科交叉研究的新领域和新生长点。

Dysphagia refers to the difficulty in swallowing and transporting food from the mouth to the stomach. With the aggravation of the aging process and the rapid growth of the aging population, swallowing difficulty has become an increasingly serious livelihood problem, which not only greatly increases the social medical expenses, but also seriously affects the health and quality of life of patients. Diet nursing with thickening fluid is an effective method widely used in the treatment and rehabilitation of dysphagia. Based on the development of new types of multi-functional polysaccharide hydrocolloid thickening agents and enteral nutrition model preparations, the aim of this project is to propose new thickening technology, new principle, focusing on the studies of rheological properties of thickening preparations, especially their tensile viscosity behavior, simulation prediction of viscoelasticity and determination of yield properties. From the viewpoint of rheology, this study provides a theoretical basis and technical approach for the rational design and development of fluid food that meets the requirements of swallowing satisfy for patients with dysphagia. At the same time, to take the initiative to health needs of an aging society from the perspective of cross-discipline construction, to open up new areas and growing points of interdisciplinary research in rheology, polymer physics, food science, and nutrition medicine.