13 research outputs found
Impact of calcium on salivary α-amylase activity, starch paste apparent viscosity and thickness perception
Thickness perception of starch-thickened products
during eating has been linked to starch viscosity and
salivary amylase activity. Calcium is an essential cofactor
for α-amylase and there is anecdotal evidence that adding
extra calcium affects amylase activity in processes like
mashing of beer. The aims of this paper were to (1) investigate the role of salivary calcium on α-amylase
activity and (2) to measure the effect of calcium concentration on apparent viscosity and thickness perception when interacting with salivary α-amylase in starch-based samples.
α-Amylase activity in saliva samples from 28 people
was assessed using a typical starch pasting cycle (up to 95 °C). The activity of the enzyme (as measured by the change in starch apparent viscosity) was maintained by the presence of calcium, probably by protecting the enzyme from heat denaturation. Enhancement of α-amylase activity by calcium at 37 °C was also observed although to a smaller extent. Sensory analysis showed a general trend of decreased
thickness perception in the presence of calcium, but the result was only significant for one pair of samples, suggesting a limited impact of calcium enhanced enzyme activity on perceived thickness