基于口腔咀嚼过程表面肌电信号的米饭质构动力学机制研究

大米作为我国主要的粮食作物，在日常饮食中占据重要地位，米饭的品质感官特性是影响消费者喜好的最重要因素。虽然米饭品质感官特性已得到了大量的文献研究，但是消费者个体的口腔加工因素对米饭口感的影响却一直被忽略，尤其是米饭在口腔加工过程的咀嚼动态特征和质构动力学机制仍尚未明晰。我们前期的研究发现，口腔加工行为存在显著的人群差异，是导致同一食物口腔感官差异的重要原因。鉴于口腔咀嚼行为和米饭与唾液的交互作用是导致米饭质构动态变化的关键原因，为探索米饭在口腔加工过程的质构动力学机制，本项目以不同质地的大米为研究对象，米饭与唾液的交互作用为核心关注点，采用表面肌电动态监测技术，研究不同人群在口腔加工过程的咀嚼功能和唾液作用对米饭质构影响的动态过程，揭示米饭咀嚼过程的关键控制因素，阐明米饭在口腔咀嚼过程的质构动力学机制，通过结合暂时性感官支配分析，为满足不同人群的米饭质构需求和口感最佳化提供指导建议。

As a staple food crop in China, rice plays a pivotal role in the daily diet and the sensory properties of rice are the major concerns for consumers. Although the sensory properties of rice have been extensively studied, the influence of individual oral processing factors on the mouthfeel of rice has been neglected. Moreover, the dynamic characteristics of chewing and rice texture during the oral processing are still unknown. Our previous studies found that there are significant differences in oral processing behaviors among different populations, which are the important factors leading to oral sensory differences of the same food. Given that saliva and chewing function are the key reasons to the dynamic change of rice texture, for exploring the dynamics mechanisms of the changing of rice texture in oral cavity, the effects of saliva and chewing function in different populations on the changing of rice texture will be investigated. For details, the main research contents of the project are described as follows. First, the research object of this project is the rice with significant differences in texture. Second, the surface electromyogram is the key technique used to monitor the dynamic process of rice chewing. Moreover, the interaction of rice and saliva is the core of this study and the texture rheological property of rice and the compositions and microstructure of starch during different stages of chewing will be measured to expound the changes during the interaction. In addition, the dynamic sensory characteristics of rice, evaluated by temporal dominance of sensation analysis, will be combined with the texture characteristics of rice to ascertain the relationship between sensory and texture. To sum up, this research is aimed to find out the effects of saliva and chewing function differences in populations on the changing of rice texture, to reveal the key control factors of rice chewing process, and finally to propose a guidance advice on rice texture choosing for different populations.