de Wijk René A, Prinz Jon F, Engelen Lina, Weenen Hugo
Wageningen Centre for Food Sciences, PO Box 557, 6700 AN Wageningen, The
Physiol Behav. 2004 Oct 30;83(1):81-91. doi: 10.1016/j.physbeh.2004.07.014.
The role of salivary alpha-amylase in odour, flavour, and oral texture sensations was investigated in two studies in which the activity of salivary amylase present in the mouth of human subjects was either increased by presenting custards with added alpha-amylase or decreased by presenting custards with added acarbose, an amylase inhibitor. For starch-based vanilla custard desserts, amylase resulted in increased melting and decreased thickness sensations, whereas acarbose had the opposite effect, i.e., decreased melting and increased thickness. Other affected attributes included creamy mouth feel, creamy after feel, and fatty after feel. Creaminess, which is considered to be a highly desirable food quality, decreased by as much as 25% with added amylase and increased by as much as 59% with added acarbose. Neither additional amylase nor acarbose affected sensations for a nonstarch-based carboxy methylcellulose (CMC) vanilla custard dessert. This indicates that the effects of amylase on viscosity-related sensations of starch-based custards, such as perceived melting and thickness, are caused by amylase-induced breakdown of starch. Partial Least Square (PLS) analysis indicated that the effects of amylase and acarbose on perceived creaminess are not only driven by their effects on perceived melting and thickness, but also by their effects on perceived flavour.
在两项研究中，对唾液α-淀粉酶在气味、风味和口腔质地感觉方面的作用进行了调查。在这两项研究中，通过向蛋奶糊中添加α-淀粉酶来增加人类受试者口腔中唾液淀粉酶的活性，或者通过向蛋奶糊中添加阿卡波糖（一种淀粉酶抑制剂）来降低其活性。对于以淀粉为基础的香草蛋奶冻甜点，淀粉酶导致融化感增强和稠度感降低，而阿卡波糖则产生相反的效果，即融化感降低和稠度增加。其他受到影响的属性包括乳脂口感、乳脂余味和脂肪余味。被认为是非常理想的食品品质的乳脂感，添加淀粉酶后降低了多达25%，添加阿卡波糖后增加了多达59%。额外添加淀粉酶或阿卡波糖对非淀粉基羧甲基纤维素（CMC）香草蛋奶冻甜点的感觉均无影响。这表明淀粉酶对基于淀粉的蛋奶冻的与粘度相关的感觉（如感知到的融化和稠度）的影响是由淀粉酶诱导的淀粉分解引起的。偏最小二乘法（PLS）分析表明，淀粉酶和阿卡波糖对感知到的乳脂感的影响不仅由它们对感知到的融化和稠度的影响驱动，还由它们对感知到的风味的影响驱动。
