Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, Berks RG6 6AD, United Kingdom.
Department of Pharmacy, University of Reading, Whiteknights, Reading, Berks RG6 6AD, United Kingdom.
Food Chem. 2022 Apr 16;374:131650. doi: 10.1016/j.foodchem.2021.131650. Epub 2021 Nov 22.
This study investigated structural changes and the in vivo retention in the oral cavity of heated whey protein concentrate (WPC). Heated WPC was shown to have both a higher retention time in the oral cavity compared to unheated whey protein up to 1 min post swallow, and a concomitant increase in free thiol concentration. Nuclear magnetic resonance and circular dichroism demonstrated structural changes in the secondary and tertiary structures of the WPC upon heating. Structural loss of the β-barrel was shown to increase during heating, leading to the exposure of hydrophobic regions. The increase in free thiols and hydrophobic regions are two factors which are known to increase mucoadhesive strength and hence increase oral retention of heated whey protein which may subsequently increase the perception of mouthdrying.
本研究调查了加热乳清蛋白浓缩物（WPC）的结构变化及其在口腔中的体内保留情况。结果表明，与未加热的乳清蛋白相比，加热的 WPC 在吞咽后 1 分钟内口腔中的保留时间更长，且游离巯基浓度相应增加。核磁共振和圆二色性分析表明，WPC 的二级和三级结构在加热过程中发生了结构变化。β-桶结构的损失在加热过程中增加，导致疏水区暴露。游离巯基和疏水区的增加是两个已知的增加粘膜粘附强度的因素，从而增加加热乳清蛋白的口腔保留，进而增加口干的感知。
