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Article(id=1320889749141836766, tenantId=1146029695717560320, journalId=1260987677001138203, issueId=1320889471592149951, articleNumber=null, orderNo=null, doi=10.13386/j.issn1002-0306.2025030074, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1741276800000, receivedDateStr=2025-03-07, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1792854257140, onlineDateStr=2026-10-24, pubDate=1771084800000, pubDateStr=2026-02-15, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1792854257140, onlineIssueDateStr=2026-10-24, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1792854257140, creator=13701087609, updateTime=1792854257140, updator=13701087609, issue=Issue{id=1320889471592149951, tenantId=1146029695717560320, journalId=1260987677001138203, year='2026', volume='47', issue='4', pageStart='1', pageEnd='524', issueExtLink='null', onlineDate='null', pubDate='1771084800000', pubDateStr='2026-02-15', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=null, createTime=1792854190967, creator='13701087609', updateTime=1792854190967, updator='13701087609', preIssue=null, nextIssue=null, articleTotal=null, ext=null, issueFiles=null, downloadFileDto=null}, startPage=97, endPage=106, ext={EN=ArticleExt(id=1320889749326386143, articleId=1320889749141836766, tenantId=1146029695717560320, journalId=1260987677001138203, language=EN, title=Development of Low Fat, High Fiber and High Protein Soft Gel Suitable in Dysphagia-friendly Food, columnId=1261336277291548795, journalTitle=Science and Technology of Food Industry, columnName=Research and Investigation, runingTitle=null, highlight=null, articleAbstract=

In order to improve the current situation of malnutrition in people with dysphagia, a kind of low fat, high fiber and high protein soft gels were developed through a thermal induction method, with whey protein, microcrystalline cellulose, sunflower oil, as well as gellan gum and konjac gum. Besides, the physical properties of the soft gels were analyzed using texture analysis, rheological testing and structural characterization. According to the International dysphagia dietary standard initiative (IDDSI), their application potential as dysphagia-friendly food was evaluated. The results showed that soft gels prepared with 4%~8% whey protein, 2%~6% microcrystalline cellulose, 1%~3% sunflower oil, and 2% polysaccharides (a mixture of gellan gum and konjac gum) exhibit excellent moldability, surface gloss, and freeze-thaw stability, meeting IDDSI Level 4 requirements. Increasing microcrystalline cellulose to 4%~6% resulted in a gel with lower strength and enhanced softness and smoothness, facilitated by the hydrogen bonding of higher amounts of cellulose and oil within the polysaccharide network, making it easier to swallow. Overall, the low-fat, high-fiber, high-protein soft gels developed in this study offer a novel dietary option for individuals with dysphagia and hold significant application potential.

, authors=Miaoyuan LI, Hongmei LIAO*, authorsList=Miaoyuan LI, Hongmei LIAO, authorCompany=null, correspAuthors=Hongmei LIAO, authorNote=null, correspAuthorsNote=null, copyrightStatement=Copyright © 2026 Science and Technology of Food Industry. All rights reserved., copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1320889755022249988, articleId=1320889749141836766, tenantId=1146029695717560320, journalId=1260987677001138203, language=CN, title=适用于吞咽障碍人群的低脂、高纤维、高蛋白软凝胶的研制, columnId=1261336277849391232, journalTitle=食品工业科技, columnName=研究与探讨, runingTitle=null, highlight=null, articleAbstract=

为了改善吞咽障碍人群营养不良的现状，本研究以乳清蛋白、微晶纤维素、葵花籽油为主要原料，结冷胶和魔芋胶为辅料，采用热诱导法制备了低脂、高纤维、高蛋白的软凝胶。采用质构分析、流变学测试和结构表征多种方法系统分析了凝胶的物理性能，并基于国际吞咽障碍饮食标准（International Dysphagia Diet Standardization Initiative，IDDSI）评估了其作为吞咽障碍人群专用食品的应用潜力。结果表明：以4%~8%乳清蛋白、2%~6%微晶纤维素、1%~3%葵花籽油、2%多糖（结冷胶与魔芋胶复配）的配方所制备的软凝胶表现出良好的成型性、表面光泽度和冷冻-复热耐受性，该软凝胶符合IDDSI 4级要求。在此基础上增加微晶纤维素至4%~6%时，较大量微晶纤维素和葵花籽油通过氢键填充在多糖凝胶网络中，凝胶更加柔软光滑，容易吞咽。综上，本研究制备的低脂、高纤维、高蛋白软凝胶可为吞咽障碍人群提供全新的膳食供给方案，具有良好的应用潜力。

, authors=李苗源, 廖红梅*, authorsList=李苗源, 廖红梅, authorCompany=null, correspAuthors=廖红梅, authorNote=

李苗源（2001−），女，硕士研究生，研究方向：农产品加工及贮藏，E-mail：

, correspAuthorsNote=
廖红梅（1983−），女，博士，教授，研究方向：农产品加工及贮藏，E-mail：。
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李苗源（2001−），女，硕士研究生，研究方向：农产品加工及贮藏，E-mail：

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李苗源（2001−），女，硕士研究生，研究方向：农产品加工及贮藏，E-mail：

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注：不同小写字母表示差异显著（P<0.05）。

, figureFileSmall=ANxkRNwZ6XXmTsPwSq4KrQ==, figureFileBig=ya9zYmyUh8srgc+IoloNFg==, tableContent=null), ArticleFig(id=1320889758474162208, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320889749141836766, language=EN, label=Fig.2, caption=Rheological properties of low fat, high fiber, high protein soft gels, figureFileSmall=J3iMaZoDUh0fqbP3I42JhQ==, figureFileBig=k2zeR51bhzYOMxltjIiyMw==, tableContent=null), ArticleFig(id=1320889758541271073, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320889749141836766, language=CN, label=图2, caption=低脂、高纤维、高蛋白软凝胶的流变特性, figureFileSmall=J3iMaZoDUh0fqbP3I42JhQ==, figureFileBig=k2zeR51bhzYOMxltjIiyMw==, tableContent=null), ArticleFig(id=1320889758608379938, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320889749141836766, language=EN, label=Fig.3, caption=Water holding capacity, water extraction rate and cooking loss rate (A), T2 relaxation time peak area ratio (B) and T2 relaxation time inversion diagram (C and D) of low fat, high fiber, high protein soft gels, figureFileSmall=uRuDDOAC34Du+N26NaaS+A==, figureFileBig=nWACQbxuQPUP7YkY7up1vQ==, tableContent=null), ArticleFig(id=1320889758671294499, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320889749141836766, language=CN, label=图3, caption=低脂、高纤维、高蛋白软凝胶的持水性、析水率和蒸煮损失率（A）、T2弛豫时间峰面积比例（B）和T2弛豫时间反演图（C和D）

注：不同小写字母表示差异显著（P<0.05）。

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Design of low fat, high fiber, high protein soft gels

, figureFileSmall=null, figureFileBig=null, tableContent=
组别结冷胶
（%）		魔芋胶
（%）		乳清蛋白
（%）		微晶纤维素
（%）		葵花籽油
（%）		水
（%）
SG11.8750.125102185
SG2841
SG3661
SG4823
SG5643
SG6463
), ArticleFig(id=1320889759287857195, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320889749141836766, language=CN, label=表1, caption=

低脂、高纤维、高蛋白软凝胶设计

, figureFileSmall=null, figureFileBig=null, tableContent=
组别结冷胶
（%）		魔芋胶
（%）		乳清蛋白
（%）		微晶纤维素
（%）		葵花籽油
（%）		水
（%）
SG11.8750.125102185
SG2841
SG3661
SG4823
SG5643
SG6463
), ArticleFig(id=1320889759350771756, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320889749141836766, language=EN, label=Table 2, caption=

Texture properties of low fat, high fiber, high protein soft gels

, figureFileSmall=null, figureFileBig=null, tableContent=
样品硬度（N/m2）黏附性（g·s）回复性（%）内聚性（%）弹性（%）胶着性（N/m2）咀嚼性（N/m2）
常温组SG11691.9±53.2a44.1±1.1a23.2±0.6a71.0±1.4a84.9±0.6ab1201.8±40.4a1019.6±29.0a
SG21461.0±68.1b44.9±1.2a21.7±0.3a71.5±1.8a85.0±0.3a1043.4±36.2b886.9±29.7b
SG31409.0±21.0b38.5±2.3b19.5±1.5b68.6±4.0ab84.1±0.6b966.7±70.7bc812.4±55.6bc
SG41604.4±141.0a43.1±1.6a21.9±0.5a72.2±1.5ab84.9±0.3ab1157.4±84.3a981.9±68.5a
SG51245.1±24.3c37.2±1.3b21.7±0.3a71.7±1.3ab84.1±0.6b892.4±5.2c750.0±2.2c
SG61379.0±87.7bc39.5±1.3b17.8±0.7c69.2±3.0ab85.2±0.5a952.2±33.1bc810.9±23.7bc
冷冻-复热组SG12016.0±143.1a49.1±4.4ab17.8±0.1a67.3±4.9a86.3±0.3a1352.6±71.7b1167.0±60.0b
SG22129.6±124.4a53.0±3.7a15.7±0.4c68.5±5.3a87.7±1.0a1454.9±36.7a1276.4±44.9a
SG31749.9±117.7b52.0±2.4ab16.1±0.9c68.2±4.1a86.8±0.3a1190.4±50.3c1032.8±42.0c
SG42021.5±58.9a54.5±2.7a17.4±0.6ab69.6±1.9a86.8±1.2a1406.2±31.4ab1220.5±42.2ab
SG51698.2±113.9b51.0±3.2ab16.6±0.7bc68.0±5.6a86.4±1.7a1151.3±23.7c994.9±2.7c
SG61692.6±158.4b46.5±1.6b14.1±0.3d68.2±3.5a86.4±0.3a1150.48±62.45c994.4±50.74c
), ArticleFig(id=1320889759422074925, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320889749141836766, language=CN, label=表2, caption=

低脂、高纤维、高蛋白软凝胶的质构特性

, figureFileSmall=null, figureFileBig=null, tableContent=
样品硬度（N/m2）黏附性（g·s）回复性（%）内聚性（%）弹性（%）胶着性（N/m2）咀嚼性（N/m2）
常温组SG11691.9±53.2a44.1±1.1a23.2±0.6a71.0±1.4a84.9±0.6ab1201.8±40.4a1019.6±29.0a
SG21461.0±68.1b44.9±1.2a21.7±0.3a71.5±1.8a85.0±0.3a1043.4±36.2b886.9±29.7b
SG31409.0±21.0b38.5±2.3b19.5±1.5b68.6±4.0ab84.1±0.6b966.7±70.7bc812.4±55.6bc
SG41604.4±141.0a43.1±1.6a21.9±0.5a72.2±1.5ab84.9±0.3ab1157.4±84.3a981.9±68.5a
SG51245.1±24.3c37.2±1.3b21.7±0.3a71.7±1.3ab84.1±0.6b892.4±5.2c750.0±2.2c
SG61379.0±87.7bc39.5±1.3b17.8±0.7c69.2±3.0ab85.2±0.5a952.2±33.1bc810.9±23.7bc
冷冻-复热组SG12016.0±143.1a49.1±4.4ab17.8±0.1a67.3±4.9a86.3±0.3a1352.6±71.7b1167.0±60.0b
SG22129.6±124.4a53.0±3.7a15.7±0.4c68.5±5.3a87.7±1.0a1454.9±36.7a1276.4±44.9a
SG31749.9±117.7b52.0±2.4ab16.1±0.9c68.2±4.1a86.8±0.3a1190.4±50.3c1032.8±42.0c
SG42021.5±58.9a54.5±2.7a17.4±0.6ab69.6±1.9a86.8±1.2a1406.2±31.4ab1220.5±42.2ab
SG51698.2±113.9b51.0±3.2ab16.6±0.7bc68.0±5.6a86.4±1.7a1151.3±23.7c994.9±2.7c
SG61692.6±158.4b46.5±1.6b14.1±0.3d68.2±3.5a86.4±0.3a1150.48±62.45c994.4±50.74c
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IDDSI evaluation of low fat, high fiber, high protein soft gels

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样品常温组IDDSI等级冷冻-复热组IDDSI等级
SG144
SG244
SG344
SG444
SG544
SG644
), ArticleFig(id=1320889761133350959, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320889749141836766, language=CN, label=表3, caption=

低脂、高纤维、高蛋白软凝胶的IDDSI测评

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样品常温组IDDSI等级冷冻-复热组IDDSI等级
SG144
SG244
SG344
SG444
SG544
SG644
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适用于吞咽障碍人群的低脂、高纤维、高蛋白软凝胶的研制
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李苗源 , 廖红梅 *
食品工业科技 | 研究与探讨 2026,47(4): 97-106
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食品工业科技 |研究与探讨 2026 , 47 (4) : 97 -106
适用于吞咽障碍人群的低脂、高纤维、高蛋白软凝胶的研制
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李苗源 , 廖红梅*
作者信息
  • 江南大学食品学院，江苏无锡 214122
通讯作者:
廖红梅（1983−），女，博士，教授，研究方向：农产品加工及贮藏，E-mail：。
作者简介:

李苗源（2001−），女，硕士研究生，研究方向：农产品加工及贮藏，E-mail：

Development of Low Fat, High Fiber and High Protein Soft Gel Suitable in Dysphagia-friendly Food
Miaoyuan LI , Hongmei LIAO*
Affiliations
  • College of Food Science and Technology, Jiangnan University, Wuxi 214122, China
出版时间: 2026-02-15 doi: 10.13386/j.issn1002-0306.2025030074
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摘要
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为了改善吞咽障碍人群营养不良的现状，本研究以乳清蛋白、微晶纤维素、葵花籽油为主要原料，结冷胶和魔芋胶为辅料，采用热诱导法制备了低脂、高纤维、高蛋白的软凝胶。采用质构分析、流变学测试和结构表征多种方法系统分析了凝胶的物理性能，并基于国际吞咽障碍饮食标准（International Dysphagia Diet Standardization Initiative，IDDSI）评估了其作为吞咽障碍人群专用食品的应用潜力。结果表明：以4%~8%乳清蛋白、2%~6%微晶纤维素、1%~3%葵花籽油、2%多糖（结冷胶与魔芋胶复配）的配方所制备的软凝胶表现出良好的成型性、表面光泽度和冷冻-复热耐受性，该软凝胶符合IDDSI 4级要求。在此基础上增加微晶纤维素至4%~6%时，较大量微晶纤维素和葵花籽油通过氢键填充在多糖凝胶网络中，凝胶更加柔软光滑，容易吞咽。综上，本研究制备的低脂、高纤维、高蛋白软凝胶可为吞咽障碍人群提供全新的膳食供给方案，具有良好的应用潜力。

吞咽障碍  /  结冷胶  /  魔芋胶  /  低脂高纤维高蛋白  /  软凝胶  /  冷冻-复热

In order to improve the current situation of malnutrition in people with dysphagia, a kind of low fat, high fiber and high protein soft gels were developed through a thermal induction method, with whey protein, microcrystalline cellulose, sunflower oil, as well as gellan gum and konjac gum. Besides, the physical properties of the soft gels were analyzed using texture analysis, rheological testing and structural characterization. According to the International dysphagia dietary standard initiative (IDDSI), their application potential as dysphagia-friendly food was evaluated. The results showed that soft gels prepared with 4%~8% whey protein, 2%~6% microcrystalline cellulose, 1%~3% sunflower oil, and 2% polysaccharides (a mixture of gellan gum and konjac gum) exhibit excellent moldability, surface gloss, and freeze-thaw stability, meeting IDDSI Level 4 requirements. Increasing microcrystalline cellulose to 4%~6% resulted in a gel with lower strength and enhanced softness and smoothness, facilitated by the hydrogen bonding of higher amounts of cellulose and oil within the polysaccharide network, making it easier to swallow. Overall, the low-fat, high-fiber, high-protein soft gels developed in this study offer a novel dietary option for individuals with dysphagia and hold significant application potential.

dysphagia  /  gellan gum  /  konjac gum  /  low fat high fiber high protein  /  soft gel  /  freezing and reheating
李苗源, 廖红梅. 适用于吞咽障碍人群的低脂、高纤维、高蛋白软凝胶的研制. 食品工业科技, 2026 , 47 (4) : 97 -106 . DOI: 10.13386/j.issn1002-0306.2025030074
Miaoyuan LI, Hongmei LIAO. Development of Low Fat, High Fiber and High Protein Soft Gel Suitable in Dysphagia-friendly Food[J]. Science and Technology of Food Industry, 2026 , 47 (4) : 97 -106 . DOI: 10.13386/j.issn1002-0306.2025030074
正文
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吞咽障碍是指因吞咽功能部位异常，导致食物无法安全有效地从口腔进入胃部的状况[1]。在全世界范围内，约有8%的人患有吞咽障碍，这表明每13个人中可能有1个人无法安全进食[2]。由于进食能力下降、食欲下降和心理压力等因素，吞咽障碍人群特别容易出现营养不良[3]。吞咽障碍人群的食品要求柔软、易吞咽、美味和高营养，目前主要形式为粘稠液体和质地改良的食物泥[4]。已有相关报道，汤宇琪[5]在鳕鱼鱼糜中添加胡萝卜、山药、麦麸和甲基纤维素等辅料制备了易吞咽鱼肉食团；Xie等[6]在桃浆中添加大豆分离蛋白制备吞咽障碍人群饮食。然而，对于吞咽障碍人群食品的探究主要基于原有食物的改良[2]，产品模式单一，存在营养供给不足的问题。在采用质地改良饮食的老年人中有54%需要额外营养补充剂[7]。此外，目前的营养补充剂有多种形式，其中凝胶具有成型性好、稳定性强、柔软光滑等特性，适合作为营养物质的载体。因此，制备一种可以补充多种营养的复合软凝胶具有重要意义。
蛋白质、膳食纤维和脂质是维持人体代谢的主要来源，也是日常食物必不可少的组成物质。乳清分离蛋白是优质蛋白质补充剂，不仅含有多种活性成分，还易于消化吸收[8]。微晶纤维素由于其良好的膳食纤维特性，在食品工业中常被作为一种食用纤维和理想的保健食品添加剂[9]。葵花籽油口味清香，富含不饱和脂肪酸，具有很高的营养价值[10]。然而，这些营养物质由于粘度高或液态等性质需要通过其他介质被吞咽障碍人群食用。在吞咽障碍治疗中，多糖因其健康无味、剪切变稀、易溶于水等特性，被广泛应用于液体增稠、食物质地改良及营养复合物制备。Wei等[11]用羧甲基化凝乳胶和魔芋葡甘聚糖制备了适用于吞咽障碍患者的营养制剂。Εkonomou等[12]用卡拉胶、瓜尔胶、黄原胶、刺槐豆胶和阿拉伯胶开发出3D打印的营养餐。侯燕杰[13]用魔芋胶和黄原胶构建了可应用于吞咽障碍食品的凝胶体系。Hou等[14]制备了基于结冷胶和麦醇溶蛋白的3D打印吞咽障碍饮食。结冷胶和魔芋胶由于其优良的凝胶特性而广泛用于递送包埋营养物质。但与单一凝胶比较，复配凝胶的持水性、弹性和控释特性更好[15]。因此，以结冷胶和魔芋胶为辅料制备低脂、高纤维、高蛋白的软凝胶具较强可行性。
本研究从吞咽障碍人群的膳食需求出发，以结冷胶、魔芋胶、微晶纤维素、乳清蛋白和葵花籽油为原料，参考GB/Z 21922-2008《食品营养成分基本术语》和GB 28050-2011《食品安全国家标准 预包装食品营养标签通则》进行设计，制备了6种低脂、高纤维、高蛋白软凝胶；并对不同软凝胶的物理特性进行探究，为吞咽障碍人群专用食品的设计提供全新方案。
1　材料与方法
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1.1　材料与仪器
结冷胶、魔芋胶、微晶纤维素　食品级，河南万邦实业有限公司；乳清分离蛋白　纯度为90%，美国Hilmar公司；葵花籽油　食品级，九三食品股份有限公司；溴化钾、氯化钠、尿素、十二烷基硫酸钠（lauryl sodium sulfate，SDS）　分析纯，国药集团化学试剂有限公司。
JJ-1电动搅拌机　金坛区荣华仪器制造有限公司；MSY-24电热恒温水浴锅　上海牧朗仪器制造有限公司；SCIENTZ-18N/C冻干机　宁波新芝生物科技股份有限公司；CR-400手持式色度计　日本Konica Minolta公司；TA-XT plus型物性分析仪　英国 Stable Micro System 公司；Discovery HR-3流变仪　美国TA Instrument公司；5804 R离心机　德国Eppendorf公司；MesoMR23-060V-I低场核磁共振分析仪　上海纽迈电子科技有限公司；Nicolet iS10傅里叶变换红外光谱仪　美国Thermo Fisher Scientific公司；D2 PHASER X射线衍射仪　德国Bruker公司。
1.2　实验方法
1.2.1　低脂、高纤维、高蛋白软凝胶的设计与制备
基于预实验结果，以2%（w/w）多糖（1.875%结冷胶和0.125%魔芋胶）为基础，分别添加4%~8%（w/w）乳清蛋白、2%~6%（w/w）微晶纤维素、1%~3%（w/w）的葵花籽油，可以获得易吞咽的营养凝胶。根据GB/Z 21922-2008《食品营养成分基本术语》，膳食纤维的能量折算系数为8 kJ/g，蛋白质为17 kJ/g，脂肪为37 kJ/g。通过能量计算设计6种凝胶SG1~SG6（表1）。根据GB 28050-2011《食品安全国家标准 预包装食品营养标签通则》，6种凝胶均满足“≤3 g脂肪/100 g固体”、“≥3 g纤维/420 kJ”、“≥6 g蛋白/420 kJ”，符合低脂肪高纤维高蛋白要求。制备凝胶时，称取相应物质含量的结冷胶、魔芋胶、乳清蛋白、微晶纤维素和葵花籽油于烧杯中，加入蒸馏水，搅拌均匀，90 ℃加热30 min，制得低脂、高纤维、高蛋白软凝胶。将凝胶样品分为两组：常温组，将凝胶冷却至25 ℃；冷冻-复热组，将凝胶置于−20 ℃冷冻24 h，取出蒸汽加热至中心温度为70 ℃，冷却至25 ℃。拍照记录并测定相关指标。
1.2.2　色泽测定
使用手持式色度计测量样品的色泽。首先用白板进行标定，将色度计透镜垂直并轻轻固定在样品表面上方，每个样品在不同位置随机测量三次，以L*、a*和b*三个指标表示色泽，计算平均值用于结果分析。其中L*（0~100）代表亮度，0代表黑色样本，100代表白色样本。a*正值代表红色，负值代表绿色。b*正值代表黄色，负值代表蓝色。
1.2.3　凝胶强度和质构测定
参照Fei等[16]的方法用物性分析仪测量样品的凝胶强度和质构特性。测试中，将样品放入直径为40 mm的容器中并填充至15 mm高，分别测试凝胶强度和质构指标。其中，测试凝胶强度时选择P/0.5R探头，测试速度1.0 mm/s，目标深度10 mm。测试质构时选择P/25探头，以10 mm/s速度和10 mm压缩距离进行两次压缩。
1.2.4　流变特性的测定
使用流变仪分析样品的流变特性。首先选择直径40 mm板，设置间隙为1000 μm，温度为25 ℃。测量静态流变时，选择flow sweep模式，将剪切速率设置为0.1~100 1/s，获得样品的表观粘度（η）随剪切速率的变化曲线；测量动态流变时，选择Frequency sweep模式、0.1~16 Hz的频率区间、1%的应变，获得样品的储能模量（G'）和损耗模量（G"）和损耗因子（Tanδ）随角频率的变化曲线。
1.2.5　持水性、解冻损失率和蒸煮损失率的测定
参照Xie等[6]的方法测定持水性。称取3 g样品在25 ℃下以8000 r/min离心10 min，用滤纸擦去表面水分，称取重量，计算公式如下：
$\rm WHC(\text{%})=\frac{M_1}{M_0}\times 100 $
式中：WHC表示持水性，%；M0表示样品的初始质量，g；M1表示经8000 r/min离心10 min后的样品质量，g。
参照Lu等[17]的方法测定析水率。将样品于−20 ℃冷冻24 h后取出，解冻至室温，用滤纸擦去表面水分，称取重量，计算公式如下：
$\rm X(\text{%})=\frac{M_0-M_1}{M_0}\times 100 $
式中：X表示析水率，%；M0表示解冻前的样品质量，g；M1表示解冻后的样品质量，g。
参照Lu等[17]的方法测定蒸煮损失率。将样品−20 ℃冷冻24 h，蒸汽加热至中心温度为70 ℃，用滤纸擦干表面水分后称重，计算公式如下：
$\rm X(\text{%})=\frac{M_0-M_1}{M_0}\times 100 $
式中：X表示蒸煮损失率，%；M0是蒸煮前的样品重量，g；M1是蒸煮后的样品重量，g。
1.2.6　结构特性的测定
1.2.6.1　水分分布
根据Zou等[18]的方法测定样品中水分分布，略有改动。将3 g样品用防水膜包好，然后放入直径15 mm的圆柱形核磁玻璃管中。将玻璃管插入于低场核磁共振分析仪中，设置参数为：序列为Carr-Purcell-Meiboom-Gill（CPMG）序列，温度为32 ℃，频谱宽度（SW）为200 kHz，接收器增益（RG）为20 dB，回波数（NECH）为16000，弛豫衰减时间（TE）为0.5 ms，重复扫描数（NS）为2，重复间隔（TW）为3500 ms。
1.2.6.2　红外光谱
参照Liu等[19]的方法。将样品冻干，获得冻干粉。将1 mg冻干粉与100 mg溴化钾混合，在玛瑙研钵中研磨，制备粉末压片。通过傅立叶红外光谱仪扫描样品，温度为25 ℃，扫描范围设置为400~4000 cm−1，扫描次数为32次。
1.2.6.3　X射线衍射
参照Ji等[20]的方法，稍有改动。将样品的冻干粉置于X射线衍射仪中，以5°~60°（2θ）的扫描范围、0.05°/min的速度测试。
1.2.6.4　分子作用力
根据Liu等[19]的方法分析凝胶中分子作用力，略有改动。在凝胶制备过程中，分别加入氯化钠（0、0.5、1、2 mol/L）、尿素（0、0.1、0.5、2 mol/L）和SDS（0、0.01、0.05、0.1 mol/L）并制备凝胶。参考1.2.3分析所得凝胶的凝胶硬度，并分别分析静电相互作用、氢键和疏水相互作用对复合凝胶的贡献度。
1.2.7　IDDSI测评
依据国际吞咽障碍者膳食标准化委员会（International Dysphagia Diet Standardization Initiative，IDDSI）制定的IDDSI框架，将食品共分为8个级别（0~7级），包括从完全液态到完全固态的食品质地[21]。通过汤匙倾斜测试来测评等级，舀取一汤匙样品，观察样品在勺子上的状态；然后将汤匙缓慢地向侧面倾斜，观察样品的滑落状态以及样品滑落后勺子的表面食物残留状态。
1.3　数据处理
所有处理重复3次，数据用平均值±相对标准偏差表示。采用Excel 2016软件进行数据分析，并用Origin 2018作图。采用IBM SPSS Statistics 23软件对数据进行显著性分析，P<0.05为具有显著性差异。
2　结果与分析
收起
2.1　软凝胶的外观、凝胶强度和色泽特性
凝胶的外观与色泽是影响消费者接受度的重要因素。如图1A所示，常温组样品SG1~SG6可形成凝胶，其中样品SG6成型性较差。对常温组样品进行冷冻-复热处理后，相比油脂和纤维低的样品SG1、SG2、SG4，油脂和纤维高的样品SG3、SG5、SG6发生轻微形变。如图1B所示，在常温组中，油脂浓度为1%时，样品SG1、SG2、SG3的凝胶强度无显著差异（P>0.05）；油脂浓度为3%时，样品SG4的凝胶强度大于样品SG5和SG6（P<0.05），而后二者无差别（P>0.05）。在蛋白浓度一定时，样品SG2、SG4和样品SG3、SG5的凝胶强度无显著差异（P>0.05）。冷冻-复热后，样品的凝胶强度无明显变化。这说明蛋白支持了凝胶网络的形成[22]，油脂和纤维素使凝胶网络松散[23]。
如图1C所示，在常温组中，油脂浓度为1%时，随着纤维素浓度从2%增至4%，样品的L*显著增加（P<0.05），此时纤维素的均匀分散增强了光的散射；而纤维素浓度继续增加至6%时，样品L*显著降低（P<0.05），此时凝胶可能更加致密，导致部分光线被吸收。油脂浓度为3%时，样品SG4、SG5、SG6的L*无显著性差异（P>0.05）。如图1D、图1E所示，油脂浓度为1%时，随着纤维素浓度从2%增至4%，样品的a*无显著变化（P>0.05），b*显著降低（P<0.05）；纤维素浓度继续增加至6%时，样品的a*显著降低（P<0.05），b*无显著变化（P>0.05）。油脂浓度为3%时，随着纤维素浓度的增加，样品的a*无变化（P>0.05），b*在纤维素浓度增至6%时降低（P<0.05）。在相同蛋白浓度下，样品SG3、SG5的a*和b*无差异（P>0.05）。因此，多糖与蛋白构成的凝胶纤维网络主导了凝胶的呈色效应，束缚于其中的油脂与纤维素由于凝胶网络的屏蔽作用，对整体色泽影响微弱。
2.2　软凝胶的质构特性
适用于吞咽障碍患者的饮食应具有低硬度、低黏附性和高内聚性的特性需求。如表2所示，所有样品的硬度在1000~2500 N/m2范围内，符合无需咀嚼的饮食的硬度要求[24]。在常温组中，油脂浓度一定时，随着纤维素浓度增加、蛋白浓度减小，样品（SG1~SG3与SG4~SG6）的硬度呈减小趋势，说明其更加柔软。同时样品的黏附性减小，具体表现为样品光滑度提升。而相比样品SG5，样品SG6的硬度和黏附性较高，说明随着油脂和纤维素浓度的增加，凝胶内的相互作用可能增强。所有样品的内聚性均维持在60%~75%的较高水平，显著优于既往研究中吞咽障碍适用鱼糜制品的内聚性指标（30%~50%）[25]，这种高内聚性特征可有效降低软凝胶在吞咽过程中的分散风险[26]。胶着性和咀嚼性反映食团在口腔咀嚼过程中所消耗的能量。油脂浓度一定时，样品（SG1~SG3与SG4~SG6）的胶着性和咀嚼性均随纤维素浓度的增加而呈减小趋势，说明咀嚼消耗能量减少，而样品SG6的胶着性和咀嚼性相比样品SG5较高，说明样品SG6凝胶结构可能更致密。良好的回复性和弹性有助于样品在外力作用下保持稳定。各样品的弹性指标均在80%~90%范围内，表明所制备的软凝胶具有稳定的三维网状结构。冷冻-复热后，样品的硬度、黏附性、胶着性和咀嚼性均呈现增加趋势，这表明冷冻-复热处理可能会增强分子间相互作用。结果表明，软凝胶具有良好的自支撑性和凝聚性，其中高蛋白软凝胶机械强度较高，可能会残留口腔并增加咀嚼消耗；高纤维软凝胶的机械强度较低，柔软光滑，容易吞咽。Liu等[19]得出了相似的结论，他们发现黄原胶和豌豆蛋白之间的相容性会间接增加蛋白质的浓度，从而形成机械强度更高的凝胶。
2.3　软凝胶的流变特性
图2为软凝胶样品的流变特性。图2A表明，所有样品均呈现显著的剪切变稀特性，这表明软凝胶在口腔静息状态时保持高粘度的稳定形态，在吞咽动作引发剪切作用时粘度迅速下降，这种动态响应特性有助于延长神经肌肉系统的反射响应时间，促使会咽及时地封闭气管入口，从而降低误吸风险[19]。Liu等[19]用黄原胶和罗勒籽胶制备的吞咽障碍人群专用饮食具有相似的结果。此外，样品的表观粘度随着纤维素浓度（2%~6%）的增加而减小，说明纤维素可能削弱凝胶网络的交联，这一结果与质构结果相吻合。
由图2B、图2C所示，在测试频率范围（0.1~16 Hz）内所有样品的G'值始终高于G"值，表明其类固体凝胶特性[2]。油脂浓度一定时，相比低纤维素（2%）样品，高纤维素（4%~6%）样品的G'和G"值较小，说明纤维素对凝胶网络强度的削弱具有浓度依赖性。蛋白浓度一定时，随着纤维素增加、油脂减少，样品的G'和G"值增加，可能因为纤维素的空间位阻效应对凝胶强度的提升大于油脂的界面稳定效应。由图2D可知，所有样品的tanδ均稳定在0.1~0.3范围内，表明其为弹性更强的软凝胶。此外，冷冻-复热处理后，样品仍具有剪切变稀特性，且表观粘度和tanδ无明显变化，表明其凝胶网络结构具有较好的冷冻-复热耐受性。因此，六组样品均为吞咽适应性良好的软凝胶，油脂与纤维素均能够有效提升软凝胶的柔软度，其中纤维素在增强凝胶强度方面表现出更显著的效果，这与Li等[27]的研究结果相似。
2.4　软凝胶的持水性、析水率和蒸煮损失率
患有吞咽障碍的人经常会遇到口干等挑战，因此保水性能和烹饪稳定性是评估吞咽软食的重要参数[16]。如图3A所示，六组样品的持水性均维持在93%以上，相比以往研究的吞咽障碍人群专用食品表现出更优异的持水性能，这有助于软凝胶在咀嚼过程中保持结构完整性，降低细小颗粒进入气管而导致的误吸的风险[6]。六组样品的析水率（≤5.64%）和蒸煮损失率（≤7.24%）低于传统虾糜凝胶的析水率（22.95%）和蒸煮损失率（50.48%）[17]，说明其具有优良的冷冻-复热耐受性。油脂浓度为1%时，随着纤维素增加、蛋白减少，样品的蒸煮损失率呈增加趋势，析水率没有明显变化；油脂浓度为3%时，样品的析水率和蒸煮损失率逐渐增加。然而，在相同的蛋白浓度下，随着油脂和纤维素浓度的变化，样品的持水性、析水率和蒸煮损失率无明显变化（P>0.05）。结果表明，软凝胶的保水性能主要依赖于蛋白-多糖的交联网络，填充于凝胶网络空隙中的纤维和油脂对软凝胶保水性能的影响微弱。
2.5　软凝胶的结构特性
2.5.1　软凝胶的水分分布
基于低场核磁共振技术解析的水分子状态分布（图3B~图3D）进一步揭示了软凝胶的持水机制。软凝胶体系存在3个特征峰：T21弛豫组分（0~10 ms）表示凝胶网络中通过氢键紧密结合的水，T22组分（10~100 ms）表示受网络结构限制的固定水，T23组分（100~1000 ms）表示具有高流动性的自由水。P21、P22、P23分别表示软凝胶水分体系中不同T21、T22、T23组分的占比。所有样品均在T23区域呈现单一主峰（P23≥92.64%），说明体系中的大部分水为自由水[28]。当油脂浓度为1%时，随着纤维素增加、蛋白减少，样品的弛豫时间增加，P21下降而P22和P23增加；而当油脂提高到3%时，样品的弛豫时间延长，P21和P23下降，而P22增加。表明纤维素可能干扰蛋白质和多糖的相互作用，导致凝胶结构疏松[29]，并通过氢键和疏水作用结合油脂、多糖和蛋白重新构建凝胶网络[30]，增加固定水以维持凝胶形态；蛋白减少导致蛋白质与多糖凝胶网络的氢键结合位点减少，凝胶结构松散。经冷冻-复热后，样品的弛豫时间峰值减小，说明冷冻-复热处理使体系内水分减少。结果表明，纤维素可能通过削弱和自组装的双重作用促进形成柔软稳定的软凝胶。
2.5.2　软凝胶的傅里叶变换红外光谱
图4为软凝胶的傅里叶红外光谱图。3100~3400 cm−1范围内的宽吸收峰为-OH伸缩振动，代表氢键的响应[23]。油脂浓度相同时，随着纤维素增加、蛋白减少，样品-OH吸收峰对应的波数减小，即氢键增强，表明纤维素可能通过氢键形成补充性凝胶网络。样品在3009、2926、1744、1160 cm−1处的峰分别代表了不饱和碳的C-H伸缩振动、饱和碳的C-H伸缩振动、酯羰基C=O伸缩振动、甘油三酯的C-O伸缩振动，相比低油脂样品SG1~SG3，高油脂样品SG4~SG6在这些波数下的峰强度更高。样品在1640 cm−1和 1540 cm−1处的峰代表的蛋白的酰胺I和II条带[31]。随着纤维素浓度的增加，样品的酰胺I带对应波数增大，说明纤维素可能导致蛋白-多糖凝胶网络松散。冷冻-复热后，样品的-OH吸收峰无明显变化，酰胺I带对应波数增大（样品SG5、SG6除外）、酰胺II带对应波数减小，说明冷冻-复热导致蛋白构象变化，这与Hellebois等[32]的研究结果相似。因此，纤维素可能干扰蛋白-蛋白的相互作用，同时通过氢键作用重新构建凝胶网络，这与核磁共振的结果相吻合。
2.5.3　软凝胶的X射线衍射
图5为复合营养体系的X射线衍射谱图。所有样品的X射线衍射图谱中在2θ为10°、15°和22°时均出现衍射峰，说明样品为多相复合体系。由图5A可知，在常温组中，油脂浓度一定时，随着纤维素增加、蛋白减少，样品（SG1~SG3与SG4~SG6）在10°处的宽弥散峰无明显变化，而15°处宽弥散峰以及22°处尖锐峰的强度增加，可能因为蛋白减少导致凝胶网络疏松，无定形度增加[20]；纤维素通过分子间氢键或疏水相互作用形成局部有序结构，与红外光谱得出的氢键强化相吻合。在蛋白浓度一定时，随着纤维素增加、油脂减少，样品在15°和22°的衍射峰强度增加，可能因为纤维素干扰了蛋白-多糖凝胶网络的形成，同时通过自组装形成有序结构[23]。由图5B可知，冷冻-复热后，样品的衍射峰无明显变化，证实软凝胶网络具有良好的冷冻-复热稳定性。因此，纤维素可能通过削弱和自组装的双重作用结合在凝胶网络中。
2.5.4　软凝胶的分子作用力
研究表明，氯化钠、尿素和SDS可以分别破坏分子之间的静电相互作用、氢键和疏水相互作用[19]。因此，通过评价不同浓度化学试剂对凝胶硬度的影响可以评估维系凝胶结构的物理作用力[33]。如图6A、图6D所示，0.5~2 mol/L氯化钠增加了所有样品的硬度，说明静电相互作用可能不是软凝胶内的主要分子作用力。如图6B、图6E所示，在尿素（0.1~2.0 mol/L）处理组中，添加0.1 mol/L尿素后，六组样品的硬度均显著减小，其中低纤维素（2%）样品硬度减小约12.79%，高纤维素（4%~6%）样品的硬度减小约44.27%，这说明纤维素可能主要通过氢键结合在凝胶基质中[34]。如图6C、图6F所示，在SDS（0.01~0.1 mol/L）处理组中，样品SG1、SG2、SG4在0.1 mol/L SDS作用下出现硬度减小趋势，而样品SG3、SG5、SG6在0.01 mol/L SDS作用下出现硬度减小趋势，说明蛋白通过一定的疏水相互作用形成凝胶网络，纤维和油脂可能会减弱蛋白间的疏水相互作用。此外，随着SDS浓度的增加，样品SG1、SG2和SG4的硬度呈现先增加后减小趋势，可能因为低浓度SDS通过结合疏水位点而增强了凝胶网络结构，高浓度SDS破坏了疏水作用，这与吴岑琳[35]的研究一致。冷冻-复热后，尿素处理组样品的硬度增加，可能因为冷冻-复热过程中形成的冰晶导致软凝胶局部氢键密度增加。因此，维系软凝胶的主要作用力为氢键和疏水相互作用。
2.6　软凝胶的IDDSI测评
表3为软凝胶的勺倾测试结果。在常温组和冷冻-复热组中，样品SG1~SG6均可以用勺子舀起并在勺子上固定形状，同时容易从倾斜的勺子上以团状滑落，在勺子上残留极少，符合IDDSI 4级糊状。此外，在油脂浓度一定时，纤维素含量高（4%~6%）的样品相较于纤维素含量低（2%）样品在勺子上的残留更少；油脂含量高（3%）的样品SG4~SG6相较于油脂含量低的样品SG1~SG3更容易从勺上滑落。这说明纤维素和油脂含量高的软凝胶更光滑、容易吞咽[30]，这与质构结果相吻合。冷冻-复热处理后，样品在勺上的残留减少，可能因为冷冻-复热处理导致凝胶内部键增强而不易分散。因此，纤维素和油脂有助于形成易吞咽的软凝胶，冷冻-复热可以改善凝胶的吞咽特性。
3　结论
收起
针对当前吞咽障碍患者专用食品种类单一、营养供给不足的问题，本文创新性地研制了可以补充多种营养素的吞咽障碍患者专用软凝胶。结果表明，以乳清蛋白、微晶纤维素、葵花籽油、结冷胶和魔芋胶为原料制备的六组样品具有优良的成型性、适口性和冷冻-复热耐受性，可归类为IDDSI 4级。软凝胶可以提供6%~10%的优质蛋白、2%~6%的纤维素和1%~3%的油脂，其配比符合“低脂肪高纤维高蛋白”。当纤维素浓度为4%~6%时，纤维素可以干扰蛋白质和多糖的相互作用，增加凝胶内部水流动性，使软凝胶更柔软光滑，易于吞咽；同时纤维素通过氢键和疏水相互作用重新构建了凝胶网络，有助于维持软凝胶的结构稳定性。冷冻-复热处理后，软凝胶仍适用于吞咽障碍人群食用。综上所述，本文研制的低脂、高纤维、高蛋白软凝胶具有作为吞咽障碍患者优质营养补充剂的潜力。此外，本文通过全质构和流变仪剪切模拟口腔咀嚼，通过汤匙倾斜模拟咽部食物滑落，但仍不能全面系统地模拟吞咽障碍患者的吞咽过程。更加科学全面的吞咽特性评价体系仍需进一步探索。

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2026年第47卷第4期
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doi: 10.13386/j.issn1002-0306.2025030074
  • 接收时间：2025-03-07
  • 首发时间：2026-10-24
  • 出版时间：2026-02-15
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  • 收稿日期：2025-03-07
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    江南大学食品学院，江苏无锡 214122

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廖红梅（1983−），女，博士，教授，研究方向：农产品加工及贮藏，E-mail：。
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2种不同金属材料的力学参数
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Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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