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

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

Content Provider	Springer Nature Link
Author	Silletti, Erika Vingerhoeds, Monique H. Aken, George A. rde, Willem
Copyright Year	2008
Abstract	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 γ < 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.
Starting Page	318
Ending Page	328
Page Count	11
File Format	PDF
ISSN	15571858
Journal	Food Biophysics
Volume Number	3
Issue Number	3
e-ISSN	15571866
Language	English
Publisher	Springer US
Publisher Date	2008-06-18
Publisher Place	Boston
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Emulsion Saliva Rheology Lysozyme β-Lactoglobulin Flocculation Analytical Chemistry Biophysics/Biomedical Physics Food Science
Content Type	Text
Resource Type	Article
Subject	Analytical Chemistry Biophysics Bioengineering Food Science Applied Microbiology and Biotechnology

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