Hans-Dieter-Belitz-Institute for Cereal Grain Research, Lise-Meitner-Strasse 34, 85354 Freising, Germany.
J Agric Food Chem. 2013 Jul 3;61(26):6485-94. doi: 10.1021/jf4012906. Epub 2013 Jun 25.
As a basis for sodium reduction, interactions between sodium and wheat bread ingredients and their impact on salt perception in bread crumb were examined. The theoretical sodium binding capacities of wheat proteins revealed that a maximum amount of 0.24% NaCl (based on flour) could be bound in bread crumb by ionic interactions between sodium ions and acidic amino acid side chains. However, the sodium binding capacities of wheat proteins, determined by a magnetic beads assay and a sodium-selective electrode, were only about 0.002% NaCl. They were negligible concerning the sensory perception of saltiness, as 0.075 and 0.3% NaCl were the lowest noticeable differences using bread containing 0 and 1% NaCl as a reference, respectively. Extracting bread crumb in a mastication simulator with ultrapure water, buffer solutions, and artificial and human saliva revealed that interactions between sodium and wheat bread ingredients were sufficiently weak to enable complete sodium extraction during simulated mastication.
作为减钠的基础，研究了钠与小麦面包成分之间的相互作用及其对面包屑中盐感知的影响。小麦蛋白的理论钠离子结合能力表明，通过钠离子与酸性氨基酸侧链之间的离子相互作用，面包屑中最多可结合 0.24%的 NaCl（基于面粉）。然而，通过磁珠测定法和钠离子选择性电极测定的小麦蛋白的钠离子结合能力仅约为 0.002%NaCl。考虑到咸味的感官感知，它们可以忽略不计，因为使用含有 0 和 1%NaCl 的面包作为参考，分别为 0.075 和 0.3%NaCl 是最低可察觉差异。在咀嚼模拟器中用超纯水、缓冲溶液、人工和唾液提取面包屑表明，钠与小麦面包成分之间的相互作用足够弱，使得在模拟咀嚼过程中能够完全提取钠。
