Sorin-Cristian Vlădescu
Protein-induced delubrication: How plant-based and dairy proteins affect mouthfeel
Vlădescu, Sorin-Cristian; Agurto, Maria Gonzalez; Myant, Connor; Boehm, Michael W.; Baier, Stefan K.; Yakubov, Gleb E.; Carpenter, Guy; Reddyhoff, Tom
Authors
Maria Gonzalez Agurto
Connor Myant
Michael W. Boehm
Stefan K. Baier
DR GLEB YAKUBOV GLEB.YAKUBOV@NOTTINGHAM.AC.UK
Associate Professor
Guy Carpenter
Tom Reddyhoff
Abstract
Understanding how certain proteins cause astringency is necessary in order to improve the mouthfeel and popularity of plant-based foods. To this end, we studied protein interactions during oral processes using a PDMS-PDMS interface lubricated by ex-vivo human saliva. Friction measurements and in-contact imaging were implemented, while food consumption was simulated by introducing model plant and animal-based proteins. All but one of the protein samples caused an increase in measured friction and this correlated with astringency ratings from a human taste panel. This is attributed to delubrication as the salivary pellicle is removed, since food proteins interact with salivary proteins thus disrupting their adhesion. This interaction is shown to occur both on the surface and in the bulk of the fluid. However, the debonding of the pellicle requires frictional shear stress (i.e., rubbing). Food proteins in isolation are themselves shown to be surface-active and form boundary films, which can adhere following removal of the pellicle. The mechanical action of protein particles in the delubrication process was isolated by filtering and shown to account for a moderate (<33%) increase in friction magnitude accompanied by a significant (>90%) increase in frictional noise. The flow and deformation of these particles was also visualised thus demonstrating how the microscale breakdown of food can be studied.
Citation
Vlădescu, S.-C., Agurto, M. G., Myant, C., Boehm, M. W., Baier, S. K., Yakubov, G. E., …Reddyhoff, T. (2023). Protein-induced delubrication: How plant-based and dairy proteins affect mouthfeel. Food Hydrocolloids, 134, Article 107975. https://doi.org/10.1016/j.foodhyd.2022.107975
Journal Article Type | Article |
---|---|
Acceptance Date | Jul 12, 2022 |
Online Publication Date | Jul 30, 2022 |
Publication Date | 2023-01 |
Deposit Date | Apr 15, 2023 |
Publicly Available Date | Apr 19, 2023 |
Journal | Food Hydrocolloids |
Print ISSN | 0268-005X |
Publisher | Elsevier |
Peer Reviewed | Peer Reviewed |
Volume | 134 |
Article Number | 107975 |
DOI | https://doi.org/10.1016/j.foodhyd.2022.107975 |
Keywords | General Chemical Engineering; General Chemistry; Food Science |
Public URL | https://nottingham-repository.worktribe.com/output/9588989 |
Publisher URL | https://www.sciencedirect.com/science/article/pii/S0268005X22004957?via%3Dihub |
Files
2023 FH Pea Protein Lubrication Sorin
(11.3 Mb)
PDF
Publisher Licence URL
https://creativecommons.org/licenses/by/4.0/
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