The role of α-amylase in the perception of oral texture and flavour in custards
The role of α-amylase in the perception of oral texture and flavour in custards
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DOI：
10.1016/j.physbeh.2004.07.014
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发表时间：
2004-10-30
影响因子：
2.9
通讯作者：
Weenen, H
中科院分区：
文献类型：
--
作者：
de Wijk, RA;Prinz, JF;Weenen, H
在两项研究中研究了唾液α-淀粉酶在气味、风味和口腔质地感觉中的作用，其中存在于人类受试者口腔中的唾液淀粉酶的活性通过向CuCl 4提供添加的α-淀粉酶而增加，或者通过向CuCl 4提供添加的阿卡波糖（淀粉酶抑制剂）而降低。对于基于淀粉的香草奶油冻甜点，淀粉酶导致融化增加和厚度感觉降低，而阿卡波糖具有相反的效果，即，减少熔化和增加厚度。其他受影响的属性包括奶油口感、奶油后感和脂肪后感。乳脂状，这被认为是一个非常理想的食品质量，减少了多达25%的添加淀粉酶和增加了多达59%的添加阿卡波糖。对于非淀粉基羧甲基纤维素（CMC）香草奶油甜点，无论是额外的淀粉酶还是阿卡波糖都不会影响感觉。这表明淀粉酶对淀粉基蛋糕的粘度相关感觉的影响，如感知的熔化和厚度，是由淀粉酶诱导的淀粉分解引起的。偏最小二乘法（PLS）分析表明，淀粉酶和阿卡波糖对感知的奶油感的影响不仅是由它们对感知的融化和厚度的影响，而且还由它们对感知的风味的影响。(C)2004年爱思唯尔公司All rights reserved.
The role of salivary a-amylase in odour, flavour, and oral texture sensations was investigated in two studies in which the activity of salivary amylase present in the mouth of human subjects was either increased by presenting custards with added alpha-amylase or decreased by presenting custards with added acarbose, an amylase inhibitor. For starch-based vanilla custard desserts, amylase resulted in increased melting and decreased thickness sensations, whereas acarbose had the opposite effect, i.e., decreased melting and increased thickness. Other affected attributes included creamy mouth feel, creamy after feel, and fatty after feel. Creaminess, which is considered to be a highly desirable food quality, decreased by as much as 25% with added amylase and increased by as much as 59% with added acarbose. Neither additional amylase nor acarbose affected sensations for a nonstarch-based carboxy methylcellulose (CMC) vanilla custard dessert. This indicates that the effects of amylase on viscosity-related sensations of starch-based custards, such as perceived melting and thickness, are caused by amylase-induced breakdown of starch. Partial Least Square (PLS) analysis indicated that the effects of amylase and acarbose on perceived creaminess are not only driven by their effects on perceived melting and thickness, but also by their effects on perceived flavour. (C) 2004 Elsevier Inc. All rights reserved.