Submaxillary Mucin: its Effect on Aroma Release from Acidic Drinks and New Insight into the Effect of Aroma Compounds on its Macromolecular Integrity

• DOI: 10.1007/s11483-019-09574-2
• Publication Date: 2019-04-15T08:03:40Z
• Authors: Vlad Dinu; Richard B. Gillis; Thomas MacCalman; Mui Lim; Gary G. Adams; Stephen E. Harding; Ian D. Fisk
• Keywords: Flavour; Random coil

Submaxillary mucin is a major component that defines the makeup and functionality of saliva. Understanding its structure function during food intake key to designing appropriate strategies for enhancing delivery flavour. In present study, hydrodynamic integrity bovine submaxillary was characterised under physiological acidic conditions it shown have broad molecular weight distribution with species ranging from 100 kDa over 2000 kDa, random coil type conformation. A decrease in pH appeared result aggregation broader distribution, which correlate release flavour compounds. Our study also provides indications