Impact of calcium on salivary α-amylase activity, starch paste apparent viscosity and thickness perception
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چکیده
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 activity and 2) to 11 measure the effect of calcium concentration on apparent viscosity and thickness perception when 12 interacting with salivary -amylase in starch-based samples. -Amylase activity in saliva samples 13 from 28 people was assessed using a typical starch pasting cycle (up to 95°C). The activity of the 14 enzyme (as measured by the change in starch apparent viscosity) was maintained by the presence of 15 calcium, probably by protecting the enzyme from heat denaturation. Enhancement of -amylase 16 activity by calcium at 37°C was also observed although to a smaller extent. Sensory analysis showed 17 a general trend of decreased thickness perception in the presence of calcium but the result was only 18 significant for one pair of samples, suggesting a limited impact of calcium enhanced enzyme activity 19 on perceived thickness. 20
منابع مشابه
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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