食品与机械2025，Vol.41Issue(3)：9-16,8.DOI:10.13652/j.spjx.1003.5788.2024.81028
唾液α-淀粉酶对淀粉基增稠流体流变及质构特性的影响
Influence of α-amylase in saliva on rheological and textural properties of starch-containing thickened fluid
摘要
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.关键词
唾液/α-淀粉酶/淀粉—果胶复配流体/流变学行为/质构指标Key words
saliva/α-amylase/starch-pectin mixed fluid/rheological properties/textural properties引用本文复制引用
苏渭,刘芸,陈伊琳,王鑫淼,陈建设,胡小雪..唾液α-淀粉酶对淀粉基增稠流体流变及质构特性的影响[J].食品与机械,2025,41(3):9-16,8.基金项目
国家一流专业(食品质量与安全专业)平台校级教学项目(编号:1110XJ0520120) （食品质量与安全专业）
国家级大学生创新创业训练计划项目(编号:202310353046) （编号:202310353046）
浙江工商大学省属高校基本科研业务费项目(编号:QRK22007) （编号:QRK22007）
