Submaxillary mucin: its effect on aroma release from acidic drinks and new insight into the effect of aroma compounds on its macromolecular integrity

DINU, V., GILLIS, Richard, MACCALMAN, T., LIM, M., ADAMS, G.G., HARDING, S.E. and FISK, I.D. (2019). Submaxillary mucin: its effect on aroma release from acidic drinks and new insight into the effect of aroma compounds on its macromolecular integrity. Food Biophysics, 14 (3), 278-286. [Article]

Documents
31140:611548
[thumbnail of s11483-019-09574-2.pdf]
Preview
PDF
s11483-019-09574-2.pdf - Published Version
Available under License Creative Commons Attribution.

Download (1MB) | Preview
Abstract
Submaxillary mucin is a major component that defines the makeup and functionality of saliva. Understanding its structure and function during food intake is key to designing appropriate strategies for enhancing the delivery of flavour. In the present study, the hydrodynamic integrity of bovine submaxillary mucin was characterised under physiological and acidic conditions and it was shown to have a broad molecular weight distribution with species ranging from 100 kDa to over 2000 kDa, and a random coil type of conformation. A decrease in the pH of mucin appeared to result in aggregation and a broader molecular weight distribution, which was shown to correlate with a release of flavour compounds. Our study also provides indications that p-cresol may have an effect on the macromolecular integrity of mucin.
More Information
Statistics

Downloads

Downloads per month over past year

Metrics

Altmetric Badge

Dimensions Badge

Share
Add to AnyAdd to TwitterAdd to FacebookAdd to LinkedinAdd to PinterestAdd to Email

Actions (login required)

View Item View Item