Emulsion flocculation induced by saliva and mucin

Vingerhoeds, Monique H.; Blijdenstein, T.B.J.; Zoet, Franklin D.; Aken, George A. van

doi:10.1016/j.foodhyd.2004.12.005

Cited by 230 publications

(149 citation statements)

References 42 publications

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“…This is in line with the previous hypothesis 28 that mucins were causing the flocculation of β-lg emulsions by depletion. In fact, the concentration of salivary mucins is lower in stimulated saliva than in unstimulated saliva, as up to 80% of saliva during stimulation is secreted by the parotid glands.…”

Section: Discussionsupporting

confidence: 93%

“…As we have previously reported, emulsions flocculated upon the addition of saliva 28,30 , which enhanced the viscosity and storage modulus, and decreased the tan δ. The changes in these parameters induced by saliva, presented as the ratios η mix /η emul , G′ mix /G′ emul , can be of relevant for understanding the oral perception of liquid emulsions.…”

Section: Discussionsupporting

confidence: 69%

“…In flocculated emulsions, as obtained by the addition of salivary components, the volume fraction of the flocculated droplets is higher than 7 , as the continuous phase is also included in the floc structure. These emulsions exhibit a higher viscosity and a shear-thinning behavior 28,51,54 . As expected from literature, raising the oil content up to 10% w/w increases the ratios η mix /η emul and G′ mix /G′ emul , and reduces tan δ as a consequence of the enhanced saliva-induced flocculation occurring in the system.…”

Section: Discussionmentioning

confidence: 99%

“…To reduce proteolytic activity, which is naturally present in saliva, samples were thawed at room temperature shortly before each experiment. The effect of oil-volume fraction (7 ) was studied by varying the oil phase between 2.5% w/w and 10% w/w in emulsion/saliva mixtures containing 0.6 mg ml −1 SPs, in line with a previous paper where emulsions were mixed 1:1 with saliva 28 . The influence of SPs on the emulsion/saliva mixture has been determined at two different oil contents (2.5% w/w and 10% w/w).…”

Section: Sample Preparation For Rheology Experimentsmentioning

confidence: 98%

“…Therefore, investigations of the dynamic processes occurring in the mouth, which are affecting the food structure, were initiated. In our research, we focused on liquid food emulsions stabilized by proteins that undergo flocculation after mixing with the saliva 28,29 . A clear role of droplet charge on the emulsion stability and viscosity upon mixing with saliva was established by using differently charged surfactants and proteins as emulsifiers 30 .…”

Section: Introductionmentioning

confidence: 99%

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Rheological Behavior of Food Emulsions Mixed with Saliva: Effect of Oil Content, Salivary Protein Content, and Saliva Type

et al. 2008

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In this paper, we studied the effect of saliva on the rheological properties of β-lactoglobulin-and lysozyme-stabilized emulsions, prepared at pH=6.7 in relation to variation of emulsions-and saliva-related parameters. The effect of oil-volume fraction (2.5% w/w to 10% w/w), salivary protein concentration (0.1 to 0.8 mg ml −1 ), and the use of both stimulated and unstimulated saliva was investigated. Viscosity and storage modulus were measured before (η emul and G′ emul , respectively) and after addition of saliva (η mix and G′ mix ). To better estimate the changes due to saliva-induced flocculation of the emulsions, the ratios η mix /η emul , G′ mix /G′ emul were calculated. In addition, tan δ (=the ratio of the loss and storage moduli) was investigated to evaluate the viscoelastic behavior of the emulsion/saliva mixtures. Increasing the oil-volume fraction and salivary protein concentration resulted in an increase in η mix /η emul and G′ mix /G′ emul , while a decrease in tan δ of the emulsion/ saliva mixtures is occurring. When compared with unstimulated saliva, mixing β-lactoglobulin-stabilized emulsions with stimulated saliva led to a reduction in η mix / η emul and G′ mix /G′ emul , and an augment of tan δ at all measured deformations. In case of lysozyme-stabilized emulsions, the use of stimulated saliva increased G′ mix / G′ emul for +<3 when compared to unstimulated saliva. The effect of stimulated saliva on the η mix /η emul and tan δ in this mixture is similar to that of unstimulated saliva. These results indicate that the influence of stimulated saliva on the rheological parameters of emulsion/saliva mixtures largely depends on the type of emulsions. To conclude, our findings demonstrate that the rheological behavior of emulsions upon mixing with saliva is greatly affected by both saliva and emulsion properties.

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Section: Discussionsupporting

confidence: 93%

Section: Discussionsupporting

confidence: 69%