Dynamic modelling of whey protein–saliva interactions in the mouth and relation to astringency in acidic beverages

An Investigation of the Influence of Age and Saliva Flow on the Oral Retention of Whey Protein and Its Potential Effect on the Perception and Acceptance of Whey Protein Beverages

“…The pH of WPB Low pH can cause precipitation of the protein, however, there is evidence of mouthdrying from WPB at both low and neutral pH [18,[22][23][24][25][26] Saliva and protein interactions Perception of mouthdrying has links to saliva and protein interactions [22,23,25,27,28] Reduced lubrication of saliva Increased friction within the oral cavity from reduced lubrication [29] Adhesion and binding properties Whey proteins binding to oral epithelial cells, proteins remaining on surfaces, mucoadhesive properties and increased oral retention [30][31][32][33] Heating time Mouthdrying is considered to increase with product heating time, potentially due to protein denaturation [18,34] Our research group consider the adhesion of whey protein to be a highly probable cause of whey protein derived mouthdrying. Mucoadhesion, a concept that has been utilised in drug delivery systems [35][36][37][38] and more recently considered in a food context [39].…”

Effect of heat treatment and solution preparation procedure on colloidal stability of whey protein sour cherry beverage

“…; Andrewes et al . ). Based on beverage preparation, method d (the process is the same as method c, except that no heat treatment was performed on the biopolymer solutions; Figure d), increasing WPC and gum led to a reduction in serum separation.…”

“…Heat treatment of solutions and subsequent protein denaturation led to protein-gum interactions. Moreover, these interactions occurred in the heated solution prior to acidifying (before adding the sour cherry concentrate), thus helping to decrease the serum separation (Mishra et al 2001;Andrewes et al 2011). Based on beverage preparation, method d (the process is the same as method c, except that no heat treatment was performed on the biopolymer solutions; Figure 1d), increasing WPC and gum led to a reduction in serum separation.…”

Protein–saliva interactions: a systematic review

“…1,41,42 For whey protein, interactions with saliva (model or real) appeared to be predominately electrostatically driven. However, in different conditions they can be entropically and enthalpically driven too 38,[43][44][45][46][47][48][49][50] (Table 1). Zeta-potential analysis again indicated that whey protein, β-lg, gelatine, and lactoferrin electrostatically interact with mucin.…”