Norton Victoria, Lignou Stella, Methven Lisa
Department of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, Whiteknights, Reading RG6 6DZ, UK.
Foods. 2021 Mar 11;10(3):587. doi: 10.3390/foods10030587.
Whey protein is fortified into beverages to provide functional benefits, however, these beverages are considered mouthdrying. To date whey protein derived mouthdrying has not been quantified using a 'physical measure' in parallel with rated perception. Saliva flow could also relate to whey protein derived mouthdrying, however this has not been previously tested as an intervention. Accordingly, volunteers ( = 40) tested mouthdrying in different whey beverages and the sensory profile was evaluated by a trained sensory panel ( = 10). Volunteers also rated mouthdrying combined with collection of saliva samples post beverage consumption to measure retention to the oral cavity. To modulate saliva flow rate, volunteers both chewed on parafilm (to increase saliva flow) and used cotton wool (to remove saliva) before tasting beverages and rating mouthdrying. Both the volunteers and sensory panel rated whey protein beverages (WPB) as significantly more mouthdrying than the control beverage (whey permeate). The significantly higher rating of mouthdrying from the volunteers coincided with significantly higher protein concentration in saliva samples post WPB consumption, supporting mucoadhesion as the mechanism. Modulating saliva flow did not lead to any difference in rated mouthdrying and future work would be beneficial to evaluate further the influence of natural variation in salivary flow rate.
乳清蛋白被添加到饮料中以提供功能性益处，然而，这些饮料被认为会导致口干。迄今为止，源自乳清蛋白的口干现象尚未通过与评级感知并行的“物理测量”进行量化。唾液流量也可能与源自乳清蛋白的口干有关，然而此前尚未将其作为一种干预措施进行测试。因此，40名志愿者测试了不同乳清饮料的口干情况，并由一个经过培训的感官小组（10人）评估了感官特征。志愿者还对口干进行了评级，并在饮用饮料后采集唾液样本以测量口腔内的留存情况。为了调节唾液流速，志愿者在品尝饮料和对口干进行评级之前，既咀嚼了保鲜膜（以增加唾液流量）又使用了棉球（以去除唾液）。志愿者和感官小组都认为乳清蛋白饮料（WPB）比对照饮料（乳清渗透液）的口干程度明显更高。志愿者对口干程度的显著更高评级与饮用WPB后唾液样本中蛋白质浓度的显著升高相一致，这支持了粘膜粘附是其机制。调节唾液流速并未导致对口干评级的任何差异，未来的研究将有助于进一步评估唾液流速自然变化的影响。
