Abstract
［Objective］ To explore the mechanism underlying perception of texture of starch -containing thickened fluids by α-amylase in saliva.［Methods］ This work characterizes the rheological and textural properties of a starch -containing thickened fluid in the presence of authentic saliva or artificial saliva containing α-amylase.［Results］］ Dynamic rheological test results show that the presence of α-amylase in saliva can reduce the viscoelasticity of the starch -containing thickened fluid,and the loss factor of the gel system increases with an increase in the concentration of α-amylase.Static rheological test results reveal that α-amylase enhances both the apparent viscosity coefficient K and the thixotropic loop area of the starch -containing thickened fluid.Examination of texture reveals no notable disparities in the texture of the authentic saliva (without/with enzyme inactivation ) group,in contrast to the significant variances seen in the artificial saliva (without/with enzyme ) group.There is a marked reduction in the hardness and chewiness of the enzyme -added system.［Conclusion］ The findings indicate that α-amylase decomposes starch in the starch -containing thickened fluid into small molecules such as oligosaccharides,resulting in the disintegration of the three -dimensional gel network linking starch and pectin.
Publication Date
4-25-2025
First Page
9
Last Page
16
DOI
10.13652/j.spjx.1003.5788.2024.81028
Recommended Citation
Wei, SU; Yun, LIU; Yilin, CHEN; Xinmiao, WANG; Jianshe, CHEN; and Xiaoxue, HU
(2025)
"Influence of α-amylase in saliva on rheological and textural properties of starch-containing thickened fluid,"
Food and Machinery: Vol. 41:
Iss.
3, Article 2.
DOI: 10.13652/j.spjx.1003.5788.2024.81028
Available at:
https://www.ifoodmm.cn/journal/vol41/iss3/2
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