Protein–saliva interactions: a systematic review

Abstract

Demographics of studies investigating protein–saliva interaction. Numbers reflect the number of studies using each method, protein type or system.

Soft Tribology and Its Relationship With the Sensory Perception in Dairy Products: A Review

“…The main proteins found in saliva are mucins, statherin, prolinerich glycoproteins, acidic protein-rich proteins, and lactoferrin. During oral processing saliva proteins mixes with food to form a bolus which increase the ease of swallowing and give the humans a sensory perception and textural attributes ( 27 ). Despite a number of studies addressing the interactions of saliva proteins with polysaccharides, studies related to the interaction with dairy products are still limited.…”

Frictional behaviour of plant proteins in soft contacts: unveiling nanoscale mechanisms

“…Such astringency has been oen attributed to the lubrication failure of salivary proteins, though the exact mechanism remains elusive. [1][2][3] Tribology, the science of friction, lubrication and wear has emerged as a mechanical tool to quantify such perceived astringency where higher friction coefficients have been correlated with astringency perception. [4][5][6][7][8] While there has been an increasing research effort into understanding these phenomena, they have exclusively taken place at the macroscale.…”

Stability and rheology of plant‐derived hydrocolloid–mucin mixtures

“…Mucins of jenunal porcine mucus have been shown to organize in non‐entangled two‐dimentional lamellar structures (Round et al, 2012), giving rise to the remarkable rheological properties of the mucus. The interaction between mucins and food biopolymers appears to play a significant role in the oral processing of foods (Brown, Mackie, He, Branch, & Sarkar, 2021; Çelebioğlu, Lee, & Chronakis, 2019). Mucin is known to affect the shear and extensional viscosities of polysaccharides such as beta glucans (Yuan, Ritzoulis, & Chen, 2019), while pH‐dependent complexes formed between okra gum and mucin affect the shear viscosity of such mixtures (Yuan, Ritzoulis, Wang, Pan, & Chen, 2019).…”

“…in the oral processing of foods (Brown, Mackie, He, Branch, & Sarkar, 2021;Çelebio glu, Lee, & Chronakis, 2019). Mucin is known to affect the shear and extensional viscosities of polysaccharides such as beta glucans , while pH-dependent complexes formed between okra gum and mucin affect the shear viscosity of such mixtures (Yuan, Ritzoulis, Wang, Pan, & Chen, 2019).…”