Characterization of the dynamic texture perception and the impact factors on the bolus texture changes during oral processing
Characterization of the dynamic texture perception and the impact factors on the bolus texture changes during oral processing
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DOI：
10.1016/j.foodchem.2020.128078
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发表时间：
2021-03-01
期刊：
影响因子：
8.8
通讯作者：
Tang, Yizhuang
中科院分区：
文献类型：
--
作者：
Pu, Dandan;Duan, Wen;Tang, Yizhuang
本研究旨在探讨白色面包在口腔加工过程中，从咀嚼到吞咽过程中的动态质构感知，并探讨其发生机制。结果表明，微结构和化学组成特性决定了口腔加工行为。在口腔加工的初始阶段，粗糙度、硬度和干燥感是主导属性。在口腔加工结束时，柔软和柔软的感觉占主导地位，这与较高的丸剂含水量和粘合性能相关。柔软度和刺激感是引发吞咽的关键因素。体外人工咀嚼实验证实，粘蛋白在口腔加工的初期迅速增加了胶团的粘附力，而α-淀粉酶则逐渐增加了胶团的粘附力。这些结果有助于更好地理解口语加工过程中的动态质地知觉及其变化机制。
The purpose of this work was to characterize the dynamic texture perception and study the mechanisms occurring in bolus from chewing to swallowing during white bread oral processing. Results indicated that the microstructural and chemical composition properties determined the oral processing behaviors. At the initial stage of oral processing, the roughness, hardness, and dryness perception were the dominant attributes. At the end of oral processing the adhesiveness and softness perception were dominant, which correlated to the higher bolus water content and adhesive properties. The softness and adhesiveness perception were the key factors that trigger swallowing. In vitro artificial mastication experiments confirmed that mucin rapidly increased the adhesive force of bolus at the initial stage of oral processing, whereas a-amylase gradually increased the adhesive force. These results can help to better understand the dynamic texture perception and its change mechanisms during oral processing.