Study on Lubricating Properties of Soybean Protein Thickeners for Dysphagia
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.
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