Protein-induced delubrication: How plant-based and dairy proteins affect mouthfeel

Abstract

Understanding how certain proteins cause astringency is necessary in order to improve the mouthfeel and popularity of plant-based foods. To this end, we studied protein interactions during oral processes using a PDMS-PDMS interface lubricated by ex-vivo human saliva. Friction measurements and in-contact imaging were implemented, while food consumption was simulated by introducing model plant and animal-based proteins. All but one of the protein samples caused an increase in measured friction and this correlated with astringency ratings from a human taste panel. This is attributed to delubrication as the salivary pellicle is removed, since food proteins interact with salivary proteins thus disrupting their adhesion. This interaction is shown to occur both on the surface and in the bulk of the fluid. However, the debonding of the pellicle requires frictional shear stress (i.e., rubbing) . Food proteins in isolation are themselves shown to be surface-active and form boundary films, which can adhere following removal of the pellicle. The mechanical action of protein particles in the delubrication process was isolated by filtering and shown to account for a moderate (<33%) increase in friction magnitude accompanied by a significant (>90%) increase in frictional noise. The flow and deformation of these particles was also visualised thus demonstrating how the microscale breakdown of food can be studied. • Tribological measurements combined with in-contact fluorescence imaging were used to study the breakdown of the salivary pellicle by food proteins within a simulated tongue-palate interface. • During salivary pellicle formation, salivary proteins agglomerations are trapped at the inlet and act to feed the contact. • Measured friction increase resulting from the introduction of food protein onto a saliva film on PDMS agreed with that from a biological tongue and correlated with astringency ratings from a human taste panel. • Both plant-based and dairy proteins can cause astringency by interacting with saliva proteins thus reducing their adhesion to the surface. This interaction is shown to occur both on the surface and in the bulk of the fluid. • Shear stress is required to remove the weakly bound saliva proteins to cause delubrication. • The role of insoluble food protein particles entrainment in astringency is to cause abrasive wear that increases the average friction coefficient and contributes to significant frictional noise.