Abstract：
Using the surface characterization techniques of quartz crystal microbalance with dissipation, atomic force microscopy, and scanning electron microscopy, the structure of the salivary pellicle was investigated before and after it was exposed to dairy proteins, including micellar casein, skim milk, whey protein isolate (WPI), and a mixture of skim milk and WPI. We have shown that the hydration, viscoelasticity, and adsorbed proteinaceous mass of a preadsorbed salivary pellicle on a PDMS surface are greatly affected by the type of dairy protein. After interaction with whey protein, the preadsorbed saliva pellicle becomes softer. However, exposure of the saliva pellicle to micellar casein causes the pellicle to partially collapse, which results in a thinner and more rigid surface layer. This structure change correlates with the measured lubrication behavior when the saliva pellicle is exposed to dairy proteins. While previous studies suggest that whey protein is the main component in milk to interact with salivary proteins, our study indicates interactions with casein are more important. The knowledge gained here provides insights into the mechanisms by which different components of dairy foods and beverages contribute to mouthfeel and texture perception, as well as influence oral hygiene.
摘要：
使用具有耗散的石英晶体微天平的表面表征技术，原子力显微镜,和扫描电子显微镜，唾液膜的结构在暴露于乳制品蛋白之前和之后进行了研究，包括胶束酪蛋白，脱脂牛奶,乳清分离蛋白（WPI），以及脱脂牛奶和WPI的混合物。我们已经证明了水合作用，粘弹性,PDMS表面上的预吸附唾液膜的吸附蛋白质质量受乳制品蛋白质类型的影响很大。与乳清蛋白相互作用后，预吸附的唾液膜变得更软。然而,唾液表膜暴露于胶束酪蛋白会导致表膜部分塌陷，这导致更薄和更刚性的表面层。当唾液表膜暴露于乳品蛋白时,该结构变化与测量的润滑行为相关。虽然以前的研究表明，乳清蛋白是牛奶中与唾液蛋白相互作用的主要成分，我们的研究表明与酪蛋白的相互作用更为重要。这里获得的知识提供了对乳制品和饮料的不同成分有助于口感和质地感知的机制的见解。以及影响口腔卫生。
