Impact of Calcium on Salivary α-Amylase Activity, Starch Paste Apparent Viscosity, and Thickness Perception

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Impact of calcium on salivary α-amylase activity, starch paste apparent viscosity and thickness perception

7 Thickness perception of starch-thickened products during eating has been linked to starch viscosity 8 and salivary amylase activity. Calcium is an essential cofactor for -amylase and there is anecdotal 9 evidence that adding extra calcium affects amylase activity in processes like mashing of beer. The 10 aims of this paper were to 1) investigate the role of salivary calcium on -amylase acti...

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Impact of calcium on salivary α-amylase activity, starch paste apparent viscosity and thickness perception

7 Thickness perception of starch-thickened products during eating has been linked to starch viscosity 8 and salivary amylase activity. Calcium is an essential cofactor for -amylase and there is anecdotal 9 evidence that adding extra calcium affects amylase activity in processes like mashing of beer. The 10 aims of this paper were to 1) investigate the role of salivary calcium on -amylase acti...

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Individual Differences in AMY1 Gene Copy Number, Salivary α-Amylase Levels, and the Perception of Oral Starch

BACKGROUND The digestion of dietary starch in humans is initiated by salivary α-amylase, an endo-enzyme that hydrolyzes starch into maltose, maltotriose and larger oligosaccharides. Salivary amylase accounts for 40 to 50% of protein in human saliva and rapidly alters the physical properties of starch. Importantly, the quantity and enzymatic activity of salivary amylase show significant individu...

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ژورنال

عنوان ژورنال: Chemosensory Perception

سال: 2011

ISSN: 1936-5802,1936-5810

DOI: 10.1007/s12078-011-9091-7