In-Mouth Amylase Activity Can Reduce Perception of Saltiness in Starch-Thickened Foods

• Published in: Journal of agricultural and food chemistry Vol. 54; no. 23; pp. 8869 - 8873
• Main Authors: Ferry, Anne-Laure S, Mitchell, John R, Hort, Joanne, Hill, Sandra E, Taylor, Andrew J, Lagarrigue, Sophie, Vallès-Pàmies, Baltasar
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 15.11.2006
• Subjects: Adult; Aged; alpha-amylase; alpha-Amylases - metabolism; Biological and medical sciences; cellulosic materials; corn starch; enzyme activity; Female; Food industries; food paste; Fundamental and applied biological sciences. Psychology; Humans; hydrocolloids; hydroxypropylmethyl cellulose; Male; Middle Aged; mouth; Mouth - enzymology; Mouth - metabolism; saliva; Saliva - enzymology; Saliva - metabolism; saltiness; sodium; Sodium Chloride - metabolism; starch; Starch - metabolism; Starch - ultrastructure; Starch and starchy product industries; starch pastes; starch products; taste; Taste - physiology; thickeners; Triticum aestivum; viscosity; waxy corn; wheat starch; Zea mays; Mixing; Amylase; Enzyme; Starch; Gustative system; Salt; Gustation; Perception; Carbohydrate; Taste; Amylolytic enzyme; Polysaccharide; Saliva; Food
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf061607n

Sensory scores for saltiness and thickness obtained for savory liquids thickened with starches or the nonstarch hydrocolloid hydroxypropylmethyl cellulose (HPMC) were correlated with the panelists' amylase activity. Although higher enzyme activities were linked to lower thickness scores for systems thickened by starch, they were also associated with a decreased taste perception, particularly for starches retaining a granular structure after gelatinization (wheat and modified waxy maize). Microscopic evidence showed that the enzyme can disrupt such structures, and this is associated with a decreased mixing efficiency with water and consequently a reduced transport of tastant (sodium) to the saliva (aqueous) phase and to the taste buds. This explains the lower saltiness scores for subjects with higher amylase activity, even if they are associated with a lower perceived thickness. Keywords: Starch; taste; salt; amylase; saliva; mixing