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Investigation of milk proteins binding to the oral mucosa

Withers, C. A., Cook, M. T., Methven, L., Gosney, M. A. and Khutoryanskiy, V. V. (2013) Investigation of milk proteins binding to the oral mucosa. Food & Function, 4 (11). pp. 1668-1674. ISSN 2042-650X

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To link to this item DOI: 10.1039/c3fo60291e

Abstract/Summary

High protein dairy beverages are considered to be mouth drying. The drying sensation may be due to the product protein content; however the mechanism of this mouth drying is uncertain. This study investigated the potential adhesion of milk proteins to porcine oral mucosal tissues and their resistance to wash out with simulated saliva was monitored using fluorescence microscopy. Cadein was found to be more adhesive to porcine mucosa then lactogloubulin. Some investigation into the reason for this difference in mucoadhesion was conducted by thiol-content analysis, rheology and zeta-potential measurements. The higher viscosity of casein solution and smaller zeta-potential is believed to be responsible for its better retention on mucosal surfaces. These findings suggest that casein and whey protein are both capable of binding and eliciting mouth drying in high protein dairy beverages.

Item Type:Article
Refereed:Yes
Divisions:Interdisciplinary centres and themes > Chemical Analysis Facility (CAF) > Thermal (CAF)
Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Human Nutrition Research Group
ID Code:34437
Publisher:Royal Society of Chemistry

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