Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom.
Institute of Biological, Environmental & Rural Sciences (IBERS), Aberystwyth University, Plas Gogerddan, Aberystwyth, Ceredigion SY23 3EE, United Kingdom.
Food Chem. 2024 Mar 15;436:137603. doi: 10.1016/j.foodchem.2023.137603. Epub 2023 Sep 28.
Whey is consumed by active adults to aid muscle recovery and growth, the general population as a nutritious convenient food, and by older adults to prevent sarcopenia due to its high leucine content. However, whey protein has poor consumer acceptance in this latter demographic, partially due to mouthdrying. This is thought to result from electrostatic interactions between whey and salivary proteins, mucoadhesion to the oral mucosa, and the inherent astringency of acidity. Previous unsuccessful mitigation strategies include viscosity, sweetness and fat manipulation. This literature review reveals support for increasing lubrication to reduce mouthdrying. However, of the 50 papers reviewed, none have proposed a method by which whey protein could be modified as an ingredient to reduce mouthdrying in whey-fortified products. This review recommends the use of modern technologies to increase lubrication as a novel mitigation strategy to reduce mouthdrying, with the potential to increase consumer acceptance.
乳清被活跃成年人用于帮助肌肉恢复和生长，被普通大众作为营养方便的食品，也被老年人用于预防因亮氨酸含量高而导致的肌肉减少症。然而，乳清蛋白在老年人中的消费者接受程度较差，部分原因是口感干燥。这被认为是由于乳清与唾液蛋白之间的静电相互作用、与口腔黏膜的粘膜黏附以及酸度的固有收敛性所致。以前不成功的缓解策略包括粘度、甜度和脂肪处理。本文献综述支持增加润滑度以减少口感干燥。然而，在回顾的 50 篇论文中，没有一篇提出了一种可以改变乳清蛋白作为一种成分的方法，以减少强化乳清产品中的口感干燥。本综述建议使用现代技术来增加润滑度作为一种新的缓解策略，以减少口感干燥，从而有可能提高消费者的接受度。
