Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 10048, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 10048, China.
Food Chem. 2021 Mar 1;339:128078. doi: 10.1016/j.foodchem.2020.128078. Epub 2020 Sep 15.
The purpose of this work was to characterize the dynamic texture perception and study the mechanisms occurring in bolus from chewing to swallowing during white bread oral processing. Results indicated that the microstructural and chemical composition properties determined the oral processing behaviors. At the initial stage of oral processing, the roughness, hardness, and dryness perception were the dominant attributes. At the end of oral processing the adhesiveness and softness perception were dominant, which correlated to the higher bolus water content and adhesive properties. The softness and adhesiveness perception were the key factors that trigger swallowing. In vitro artificial mastication experiments confirmed that mucin rapidly increased the adhesive force of bolus at the initial stage of oral processing, whereas α-amylase gradually increased the adhesive force. These results can help to better understand the dynamic texture perception and its change mechanisms during oral processing.
本研究旨在对动态纹理感知进行分析，并研究在咀嚼至吞咽过程中白面包经口腔处理后的食团中发生的相关机制。结果表明，微观结构和化学成分特性决定了口腔处理行为。在口腔处理的初始阶段，粗糙度、硬度和干燥度是主要感知属性。在口腔处理的末期，黏附性和柔软度感知占主导地位，这与食团更高的含水量和黏附特性有关。柔软度和黏附性感知是触发吞咽的关键因素。体外人工咀嚼实验证实，黏蛋白在口腔处理的初始阶段迅速增加食团的黏附力，而α-淀粉酶则逐渐增加黏附力。这些结果有助于更好地理解口腔处理过程中的动态纹理感知及其变化机制。
