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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.
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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.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | 0299 Other Physical Sciences; 0908 Food Sciences; Food Science |
| Identification Number: | https://doi.org/10.1007/s11483-019-09574-2 |
| Page Range: | 278-286 |
| SWORD Depositor: | Symplectic Elements |
| Depositing User: | Symplectic Elements |
| Date Deposited: | 13 Apr 2023 11:01 |
| Last Modified: | 13 Apr 2023 11:01 |
| URI: | https://shura.shu.ac.uk/id/eprint/31140 |
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