Kim Yonggi, Oh Im Kyung, Kim Heesu, Lee Suyong
Department of Food Science and Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University, 209 Neungdong-ro Gwangjin-gu, Seoul, 05006 Korea.
Food Sci Biotechnol. 2018 Sep 17;28(2):387-393. doi: 10.1007/s10068-018-0468-0. eCollection 2019 Apr.
Rice flour gels with different amylose contents were subjected to instrumental compression cycles under artificial saliva-spraying conditions to simulate oral mastication and their structural breakdowns were evaluated in terms of rheological and tomographic characteristics. Both mechanical disruption of the gel structure by successive compressions and enzymatic degradation by artificial saliva featured in the simulated chewing process. Highly linear correlations (R > 0.95) were observed in the log plots of peak chewing force and time. The rice flour gels containing higher levels of amylose required high forces to be deformed by compression. Micro-CT analysis demonstrated that the rice flour gels with a weak cohesive texture were fragmented into smaller pieces by chewing, consequently providing channels for artificial saliva to penetrate inside the gel samples. The cohesive nature of foods appeared thus to play an important role in their disruption rate during chewing, probably influencing the masticatory performance with salvia and subsequent swallowing.
在人工唾液喷雾条件下，对不同直链淀粉含量的米粉凝胶进行仪器压缩循环，以模拟口腔咀嚼，并根据流变学和断层扫描特征评估其结构破坏情况。模拟咀嚼过程的特点是通过连续压缩对凝胶结构进行机械破坏以及人工唾液进行酶促降解。在峰值咀嚼力与时间的对数图中观察到高度线性相关性（R＞0.95）。含有较高直链淀粉水平的米粉凝胶需要很大的力才能通过压缩使其变形。显微CT分析表明，具有较弱内聚质地的米粉凝胶在咀嚼时会破碎成较小的碎片，从而为人工唾液渗透到凝胶样品内部提供通道。因此，食物的内聚性质似乎在咀嚼过程中的破坏速率中起着重要作用，可能会影响唾液咀嚼性能及随后的吞咽。
