唾液α-淀粉酶对淀粉基增稠流体流变及质构特性的影响  

Influence ofα-amylase in saliva on rheological and textural properties of starch-containing thickened fluid

作　　者：苏渭 刘芸[1] 陈伊琳 王鑫淼 陈建设 胡小雪 SU Wei;LIU Yun;CHEN Yilin;WANG Xinmiao;CHEN Jianshe;HU Xiaoxue(School of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou,Zhejiang 310018,China)

机构地区：[1]浙江工商大学食品科学与生物工程学院,浙江杭州310018

出　　处：《食品与机械》2025年第3期9-16,共8页Food and Machinery

基　　金：国家一流专业(食品质量与安全专业)平台校级教学项目(编号:1110XJ0520120);国家级大学生创新创业训练计划项目(编号:202310353046);浙江工商大学省属高校基本科研业务费项目(编号:QRK22007)。

摘　　要：[目的]探索唾液中的α-淀粉酶对淀粉基增稠流体的质构感知机制。[方法]开展了针对真实唾液、添加α-淀粉酶的人造唾液对淀粉基增稠流体的流变学和质构性质的表征。[结果]动态流变学测试结果表明,唾液中的α-淀粉酶可降低淀粉基增稠流体的黏弹性,且随着α-淀粉酶质量浓度的增加,凝胶体系损耗因子增加。静态流变测试结果表明,α-淀粉酶会增加淀粉基增稠流体的表观黏度系数K以及触变环面积。质构测试结果表明,真实唾液(未灭酶/灭酶)组质构未表现出显著差异,而人造唾液(无酶/加酶)组差异显著,加酶后的体系硬度、咀嚼性显著下降。[结论]α-淀粉酶分解淀粉基增稠流体中的淀粉大分子成为低聚糖等小分子,使得淀粉分子与果胶分子之间的三维凝胶网络崩塌。[Objective]To explore the mechanism underlying perception of texture of starch-containing thickened fluids byα-amylase in saliva.[Methods]This work characterizes the rheological and textural properties of a starch-containing thickened fluid in the presence of authentic saliva or artificial saliva containingα-amylase.[Results]Dynamic rheological test results show that the presence ofα-amylase in saliva can reduce the viscoelasticity of the starch-containing thickened fluid,and the loss factor of the gel system increases with an increase in the concentration ofα-amylase.Static rheological test results reveal thatα-amylase enhances both the apparent viscosity coefficient K and the thixotropic loop area of the starch-containing thickened fluid.Examination of texture reveals no notable disparities in the texture of the authentic saliva(without/with enzyme inactivation)group,in contrast to the significant variances seen in the artificial saliva(without/with enzyme)group.There is a marked reduction in the hardness and chewiness of the enzyme-added system.[Conclusion]The findings indicate thatα-amylase decomposes starch in the starch-containing thickened fluid into small molecules such as oligosaccharides,resulting in the disintegration of the three-dimensional gel network linking starch and pectin.

关 键 词：唾液 Α-淀粉酶 淀粉—果胶复配流体 流变学行为 质构指标 

分 类 号：TS201.2[轻工技术与工程—食品科学]