Abstract Powder thickeners are used to modify liquid consistency in dysphagia management. These thickeners may contain starches, gums or their mixtures. Since the salivary α-amylase enzyme favours starch hydrolysis, this might affect the overall rheology of thickened fluids. This study provides a first insight into the impact of salivary α-amylase on the elongational properties of different types of thickened fluids, differentiating between gum-based and starch-based fluids, when considering the axial force developed during uniaxial elongation. The experimental results obtained in this study showed a dramatic decrease in the axial force as a result of salivary α-amylase addition to a pudding-like starch-based thickened fluid, while no significant change was observed after addition to a pudding-like gum-based thickened fluid. Monitoring axial forces during the stretching phase of CaBER was found to be a quick alternative method to identify structural changes of pudding-like thickened fluids in the presence of saliva, for which the conventional CaBER experiments are technically limited.

中文翻译：

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研究唾液对吞咽困难营养支持增稠液体影响的另一种伸长方法

摘要 粉末增稠剂用于调节吞咽困难中的液体稠度。这些增稠剂可能含有淀粉、树胶或它们的混合物。由于唾液 α-淀粉酶有利于淀粉水解，这可能会影响增稠流体的整体流变学。该研究首次了解了唾液 α-淀粉酶对不同类型稠化流体的伸长特性的影响，在考虑单轴伸长过程中产生的轴向力时，区分了胶基流体和淀粉基流体。本研究中获得的实验结果表明，唾液α-淀粉酶加入布丁状淀粉基增稠液后，轴向力显着降低，而加入布丁状胶粘剂后，轴向力没有显着变化。基于稠化流体。