Comparison of oral tribological performance of proteinaceous microgel systems with protein-polysaccharide combinations

Polysaccharides are often used as rheology modifiers in multiphasic protein-rich food systems. Recently, proteinaceous microgels have garnered research attention promising lubricating agents. However, whether can be to replace polysaccharides a tribological context remains poorly understood. In this study we compared the flow and oral-tribological behaviour of Newtonian solutions polysaccharide dextran (D, 1–11 wt%) when combined with dispersion whey protein isolate (W, 1–13 or (WPM, 41.7 vol%) D conjugated W (Conj(D[11] + W[5])MG) dispersions WPM solutions. alleviated frictional forces between elastomeric surfaces well biomimetic tongue-like boundary lubrication regime. Despite negligible influence on thin-film lubricity, its impact viscous-facilitated lubricity was significant. The importance measurements tongue-mimicked setup emerged where Conj(D[11] W[5])MG did not show significant enhancement despite outstanding performance conventional tribo-testing setups. By optimising combination non-microgelled W, demonstrate that viscous could achieved through single-protein-component without need polysaccharides. (41.7 deliver same viscous-friction 5 wt% excel lubricity. These findings pave way towards design processed foods clean labels, taking advantage using single moiety whilst delivering enhanced viscosity modification any additional thickener.