Submaxillary Mucin: its Effect on Aroma Release from Acidic Drinks and New Insight into the Effect of Aroma Compounds on its Macromolecular Integrity
Submaxillary Mucin: its Effect on Aroma Release from Acidic Drinks and New Insight into the Effect of Aroma Compounds on its Macromolecular Integrity
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DOI：
10.1007/s11483-019-09574-2
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发表时间：
2019-09-01
期刊：
影响因子：
3
通讯作者：
Fisk, Ian D.
中科院分区：
文献类型：
--
作者：
Dinu, Vlad;Gillis, Richard B.;Fisk, Ian D.
颌下粘蛋白是定义唾液的组成和功能的主要成分。了解其在食物摄入过程中的结构和功能是设计适当策略以增强风味传递的关键。在本研究中，牛颌下粘蛋白的流体动力学完整性的特点是在生理和酸性条件下，它被证明有一个广泛的分子量分布的物种范围从100 kDa到超过2000 kDa，和一个无规卷曲类型的构象。粘蛋白的pH值的降低似乎导致聚集和更宽的分子量分布，这显示出与风味化合物的释放相关。我们的研究还表明，对甲酚可能对粘蛋白的大分子完整性产生影响。
Submaxillary mucin is a major component that defines the makeup and functionality of saliva. Understanding its structure and function during food intake is key to designing appropriate strategies for enhancing the delivery of flavour. In the present study, the hydrodynamic integrity of bovine submaxillary mucin was characterised under physiological and acidic conditions and it was shown to have a broad molecular weight distribution with species ranging from 100kDa to over 2000kDa, and a random coil type of conformation. A decrease in the pH of mucin appeared to result in aggregation and a broader molecular weight distribution, which was shown to correlate with a release of flavour compounds. Our study also provides indications that p-cresol may have an effect on the macromolecular integrity of mucin.