Ferry Anne-Laure S, Mitchell John R, Hort Joanne, Hill Sandra E, Taylor Andrew J, Lagarrigue Sophie, Vallès-Pàmies Baltasar
Division of Food Sciences, University of Nottingham, Sutton Bonington, Loughborough LE12 5RD, United Kingdom.
J Agric Food Chem. 2006 Nov 15;54(23):8869-73. doi: 10.1021/jf061607n.
Sensory scores for saltiness and thickness obtained for savory liquids thickened with starches or the nonstarch hydrocolloid hydroxypropylmethyl cellulose (HPMC) were correlated with the panelists' amylase activity. Although higher enzyme activities were linked to lower thickness scores for systems thickened by starch, they were also associated with a decreased taste perception, particularly for starches retaining a granular structure after gelatinization (wheat and modified waxy maize). Microscopic evidence showed that the enzyme can disrupt such structures, and this is associated with a decreased mixing efficiency with water and consequently a reduced transport of tastant (sodium) to the saliva (aqueous) phase and to the taste buds. This explains the lower saltiness scores for subjects with higher amylase activity, even if they are associated with a lower perceived thickness.
用淀粉或非淀粉水胶体羟丙基甲基纤维素（HPMC）增稠的咸味液体的咸味和稠度感官评分与小组成员的淀粉酶活性相关。尽管较高的酶活性与淀粉增稠体系的较低稠度评分相关，但它们也与味觉感知下降有关，尤其是对于糊化后保留颗粒结构的淀粉（小麦和改性糯玉米）。微观证据表明，该酶会破坏此类结构，这与水的混合效率降低相关，进而导致味觉物质（钠）向唾液（水相）和味蕾的转运减少。这就解释了淀粉酶活性较高的受试者咸味评分较低的原因，即使他们的稠度感知较低。
